# What You’ll Need:
→ Crispy Turkey
01 - 14 oz turkey breast or chicken breast, cut into strips
02 - 3.5 fl oz buttermilk or plain yogurt
03 - 1 tablespoon ranch seasoning mix
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon ground black pepper
08 - 1 teaspoon salt
09 - 3.5 oz all-purpose flour
10 - 1.8 oz cornstarch
11 - 1 large egg
12 - 6.8 fl oz vegetable oil for frying
→ Korean-Style Slaw
13 - 7 oz napa cabbage, finely shredded
14 - 1 small carrot, julienned
15 - 2 spring onions, thinly sliced
16 - 1 tablespoon Korean gochujang
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon honey
19 - 1 tablespoon toasted sesame oil
20 - 1 teaspoon sesame seeds
21 - Pinch of salt
→ Assembly
22 - 4 large flour tortillas
23 - 4 tablespoons ranch dressing or gochujang-mayo
24 - Fresh cilantro or parsley for garnish (optional)
# Step-by-Step Guide:
01 - In a mixing bowl, combine buttermilk, ranch seasoning, garlic powder, onion powder, smoked paprika, black pepper, and salt. Add turkey or chicken strips and toss thoroughly to coat. Marinate for minimum 15 minutes at room temperature.
02 - In a large bowl, combine shredded napa cabbage, julienned carrot, and sliced spring onions. In a separate small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, and salt. Pour dressing over vegetables, toss until evenly coated, and sprinkle with sesame seeds. Refrigerate until assembly.
03 - Establish a breading station with flour-cornstarch mixture in one shallow dish and beaten egg in another. Dredge each marinated strip in flour mixture, then egg, then flour again for double coating. Heat vegetable oil in a skillet over medium-high heat. Fry strips for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
04 - Heat flour tortillas in a dry skillet over medium heat or microwave for 20 to 30 seconds until pliable and warm.
05 - Spread 1 tablespoon ranch dressing or gochujang-mayo on the center of each warm tortilla. Layer with a handful of Korean-style slaw and several crispy protein strips. Garnish with fresh cilantro or parsley if desired. Fold edges inward and roll tightly into a cylinder.
06 - Serve wraps immediately while protein remains crispy and filling is warm.
