Chicken Crunch Potato Wrap
Directions
- 1Peel and slice the potatoes as thin as you can.
- 2Rinse or soak the potato slices in water, then lay on a tea towel and pat dry.
- 3Season the potato slices with salt and chilli flakes.
- 4Preheat oven to 200C.
- 5Sauté the chopped onion and sliced red pepper for 10 minutes until soft and tender.
- 6Remove the onion and pepper from the pan.
- 7Add the chicken breast to the pan with paprika, cumin, coriander, cinnamon, black pepper, and salt.
- 8Add the sautéed onion and pepper back into the pan with the chicken.
- 9Simmer the chicken and vegetable mixture on very low heat with the lid on.
- 10Lay the potato slices slightly overlapping on a dish lined with parchment paper.
- 11Sprinkle cheese over the potatoes.
- 12Bake the potatoes for 20-25 minutes until crunchy and golden.
- 13Remove the potato base from the oven and place it on a wire rack to cool slightly for 5-10 minutes.
- 14Flip the potato base over onto a bit of parchment paper, crunch side down, being gentle.
- 15Spread the chicken mixture evenly over the potato base.
- 16Carefully roll up the potato wrap.
- 17Place the rolled wrap back in the oven for 15-18 minutes.
- 18Let the chicken crunch potato wrap cool down for 5-10 minutes before slicing.
- 19Slice and enjoy.
Ingredients
- 2 medium potatoes
- 130 g Cheese
- Salt
- pepper
- 1 onion chopped sliced
- 1 red pepper sliced
- 300 g chicken breast
- 1 tsp Paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- Black Pepper
- Salt
- to taste Chilli flakes
- 120 g grated mozzarella
Equipment
ovendishparchment paperwire rackpan
Tips
- Be gentle when handling the potato crunch.
- The wrap can be served with smashed avocado and Greek yogurt.
- Portions can be refrigerated or frozen for meal prep.
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