Description
These Crispy KFC Turkey Snack Wraps offer a deliciously crunchy and flavorful meal featuring marinated turkey strips fried to golden perfection, paired with a tangy Korean-style slaw and creamy ranch or spicy gochujang-mayo, all wrapped in warm flour tortillas for a perfect snack or light meal.
Ingredients
Scale
Poultry and Marinade
- 14 oz turkey breast or chicken breast, cut into strips
- 3.4 fl oz buttermilk or plain yogurt (for ranch marinade)
- 1 tablespoon ranch seasoning mix (if using chicken)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
Breading and Frying
- 3.5 oz all-purpose flour
- 1.8 oz cornstarch
- 1 large egg
- 6.8 fl oz vegetable oil (for frying)
Korean-Style Slaw
- 7 oz napa cabbage, finely shredded
- 1 small carrot, julienned
- 2 spring onions, thinly sliced
- 1 tablespoon Korean gochujang chili paste
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon sesame seeds
- Pinch of salt
Wrap Assembly
- 4 large flour tortillas
- 4 tablespoons ranch dressing or extra gochujang-mayo for spicier option
- Fresh cilantro or parsley, optional for garnish
Instructions
- Marinate the Poultry: Combine buttermilk, ranch seasoning (if using chicken), garlic powder, onion powder, smoked paprika, black pepper, and salt in a bowl. Add turkey or chicken strips and toss thoroughly to coat. Marinate for at least 15 minutes to infuse flavor.
- Prepare the Korean-Style Slaw: In a large bowl, mix shredded napa cabbage, julienned carrot, and sliced spring onions. In a separate small bowl, whisk together gochujang, rice vinegar, honey, toasted sesame oil, and salt. Pour this dressing over the vegetables, toss well to coat evenly, sprinkle with sesame seeds, and refrigerate until assembly.
- Bread and Fry the Poultry: Set up a breading station with combined flour and cornstarch in one dish and beaten egg in another. Dredge marinated poultry strips first in the flour mixture, then dip into egg, and coat again with flour mixture for a double coating. Heat vegetable oil in a skillet over medium-high heat. Fry the coated strips for 3 to 4 minutes per side, until golden brown and cooked through. Remove and drain excess oil on paper towels.
- Warm the Tortillas: Heat the flour tortillas in a dry skillet over medium heat or microwave them briefly until soft and pliable, ready for wrapping.
- Assemble the Wraps: Spread 1 tablespoon of ranch dressing or gochujang-mayo onto each warm tortilla. Add a handful of the chilled Korean-style slaw and several crispy poultry strips into the center. Garnish with fresh cilantro or parsley if desired. Fold the sides in and roll tightly to form a wrap.
- Serve Immediately: Serve wraps while warm and crispy for the best texture and flavor experience.
Notes
- For a spicier wrap, substitute ranch dressing with gochujang-mayo.
- Use turkey breast for a leaner protein option or chicken breast as a substitute.
- To keep wraps crispy, assemble just before serving.
- Adjust marinating time longer if desired for deeper flavor absorption.
- Ensure oil is hot enough before frying to avoid greasy coating.
