# What You’ll Need:
→ Crispy Turkey
01 - 14 oz turkey breast or chicken breast, cut into strips
02 - ½ cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - ¾ cup all-purpose flour
09 - ⅓ cup cornstarch
10 - 1 large egg
11 - Vegetable oil for frying
→ Crunchy Slaw
12 - 5 oz green cabbage, finely shredded
13 - 2 oz red cabbage, finely shredded
14 - 1 medium carrot, julienned
15 - 2 spring onions, thinly sliced
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon mayonnaise
18 - 1 teaspoon sesame oil
19 - ½ teaspoon sugar
20 - Salt and pepper to taste
→ Korean-Inspired Sauce
21 - 2 tablespoons mayonnaise
22 - 1 tablespoon gochujang
23 - 1 teaspoon honey
24 - 1 teaspoon rice vinegar
→ Assembly
25 - 4 large flour tortillas, 10 inches diameter
26 - Fresh coriander or parsley for garnish, optional
# Step-by-Step Guide:
01 - Combine turkey or chicken strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Allow to marinate for at least 15 minutes at room temperature.
02 - Whisk egg in a shallow bowl. In a separate shallow bowl, combine flour and cornstarch with a fork or whisk.
03 - Remove each marinated strip from buttermilk, dip into beaten egg, then coat thoroughly in the flour-cornstarch mixture. Set coated strips on a clean plate.
04 - Heat ¾ to 1 inch of vegetable oil in a deep skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, fry coated strips for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - In a large bowl, combine shredded green and red cabbage, julienned carrot, and sliced spring onions. In a small bowl, whisk together rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper. Pour dressing over vegetables and toss until evenly coated.
06 - Combine mayonnaise, gochujang, honey, and rice vinegar in a small bowl. Whisk until smooth and fully incorporated.
07 - Heat tortillas in a dry skillet over medium heat for 20 to 30 seconds per side, or warm in the microwave for 30 seconds wrapped in a damp paper towel.
08 - Lay a warm tortilla flat and spread a light layer of sauce across the center. Add a generous portion of slaw, top with crispy turkey or chicken strips, drizzle with additional sauce, and sprinkle with fresh herbs if desired.
09 - Roll tortilla tightly around filling, slice in half diagonally, and serve immediately while components are at peak temperature and texture.
