# What You Need:
→ Crispy Turkey
01 - 14 oz turkey breast or chicken breast, cut into strips
02 - 1/2 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 3.5 oz all-purpose flour
09 - 1.75 oz cornstarch
10 - 1 large egg
11 - Vegetable oil for frying
→ Crunchy Slaw
12 - 5.3 oz green cabbage, finely shredded
13 - 1.75 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 - 1/2 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
# How To Make It:
01 - Combine turkey or chicken strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl. Allow to marinate for at least 15 minutes to enhance tenderness and flavor absorption.
02 - Whisk egg in a shallow bowl. In a separate shallow bowl, mix all-purpose flour and cornstarch together.
03 - Remove each marinated strip from buttermilk, dip thoroughly in whisked egg, then dredge completely in flour-cornstarch mixture. Ensure even coating for maximum crispiness.
04 - Heat 3/4 to 1 inch of vegetable oil in a deep skillet over medium-high heat to 350°F. Working in batches to avoid crowding, fry coated strips for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
05 - Combine green cabbage, red cabbage, julienned carrot, and sliced spring onions in a large mixing bowl. In a separate small bowl, whisk together rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper. Pour dressing over vegetables and toss until evenly coated.
06 - In a small bowl, combine mayonnaise, gochujang, honey, and rice vinegar. Whisk until smooth and well incorporated.
07 - Heat flour tortillas in a dry skillet over medium heat for 30 seconds per side, or microwave wrapped in a damp paper towel for 30 seconds, until pliable and warm.
08 - Spread a thin layer of Korean-inspired sauce on each warm tortilla. Add a generous portion of crunchy slaw in the center, top with crispy turkey strips, drizzle with additional sauce, and sprinkle with fresh coriander or parsley if desired.
09 - Roll each tortilla tightly, ensuring filling is secure. Slice wraps in half diagonally and serve immediately while components are at optimal temperature and texture.
