Chicken Crunch Potato Wrap

88 mins
Serves 8
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Directions

  1. 1Peel and slice the potatoes as thin as you can.
  2. 2Rinse or soak the potato slices in water, then lay on a tea towel and pat dry.
  3. 3Season the potato slices with salt and chilli flakes.
  4. 4Preheat oven to 200C.
  5. 5Sauté the chopped onion and sliced red pepper for 10 minutes until soft and tender.
  6. 6Remove the onion and pepper from the pan.
  7. 7Add the chicken breast to the pan with paprika, cumin, coriander, cinnamon, black pepper, and salt.
  8. 8Add the sautéed onion and pepper back into the pan with the chicken.
  9. 9Simmer the chicken and vegetable mixture on very low heat with the lid on.
  10. 10Lay the potato slices slightly overlapping on a dish lined with parchment paper.
  11. 11Sprinkle cheese over the potatoes.
  12. 12Bake the potatoes for 20-25 minutes until crunchy and golden.
  13. 13Remove the potato base from the oven and place it on a wire rack to cool slightly for 5-10 minutes.
  14. 14Flip the potato base over onto a bit of parchment paper, crunch side down, being gentle.
  15. 15Spread the chicken mixture evenly over the potato base.
  16. 16Carefully roll up the potato wrap.
  17. 17Place the rolled wrap back in the oven for 15-18 minutes.
  18. 18Let the chicken crunch potato wrap cool down for 5-10 minutes before slicing.
  19. 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.
Chicken Crunch Potato Wrap | Clip Recipe