# What You'll Need:
→ Crispy Turkey or Ranch Chicken
01 - 14 oz turkey breast or chicken breast, cut into strips
02 - 3.4 fl oz buttermilk or plain yogurt for ranch marinade
03 - 1 tbsp ranch seasoning mix, if using chicken
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp smoked paprika
07 - 0.5 tsp ground black pepper
08 - 1 tsp 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 tbsp Korean gochujang chili paste
17 - 1 tbsp rice vinegar
18 - 1 tbsp honey
19 - 1 tbsp toasted sesame oil
20 - 1 tsp sesame seeds
21 - Pinch of salt
→ Assembly
22 - 4 large flour tortillas
23 - 4 tbsp ranch dressing or extra gochujang-mayo for spicier option
24 - Fresh cilantro or parsley for garnish, optional
# Directions:
01 - In a bowl, combine buttermilk or yogurt with ranch seasoning if using chicken, garlic powder, onion powder, paprika, pepper, and salt. Add turkey or chicken strips and toss to coat evenly. Marinate for at least 15 minutes.
02 - In a large bowl, mix cabbage, carrot, and spring onions. In a small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, and a pinch of salt. Pour over vegetables and toss well. Sprinkle with sesame seeds and chill until ready to use.
03 - Set up a breading station with flour and cornstarch in one dish and beaten egg in another. Dredge marinated protein strips in flour mixture, then egg, then flour again. Heat oil in a skillet over medium-high heat. Fry strips for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
04 - Heat tortillas in a dry pan or microwave until pliable.
05 - Spread 1 tbsp ranch dressing or gochujang-mayo on each tortilla. Place a handful of slaw and a few crispy protein strips in the center. Garnish with fresh herbs if desired. Fold and roll up tightly.
06 - Serve immediately while warm and crispy.
