Spiced Chicken Wraps with Oven-Baked Fries
These wraps are filled with tender chicken pieces seasoned with garlic, cumin and paprika, plus melted cheese and fresh tomato, onion and cilantro. Homemade oven fries on the side turn them into a satisfying, takeout-style meal. They are easy to customize for picky eaters and great for casual weeknights.
Preparation Steps
Heat the oven to 425°F (220°C). Toss the potatoes with the olive oil and salt, spread them in a single layer on a baking sheet and bake for 20 to 25 minutes, turning halfway, until golden and crisp.
While the fries bake, toss the chicken with the garlic powder, cumin, paprika, salt and pepper.
Heat the oil in a skillet over medium heat and cook the chicken for 7 to 10 minutes, stirring now and then, until golden with no pink inside and it reaches 165°F (74°C).
Warm the tortillas in a dry pan for about 30 seconds per side, until soft and pliable.
Spread each tortilla with a little mayonnaise and ketchup, if using. Spoon the chicken down the center and top with cheese, tomato, onion and cilantro.
Fold in the sides and roll each tortilla up tightly. For a crisp finish, toast the wraps seam-side down in the hot pan for 1 to 2 minutes.
Cut the wraps in half and serve with the hot fries.
Tips & Variations
- Soak the cut potatoes in cold water for 20 minutes and dry them well before baking for crispier fries.
- Add shredded lettuce, sliced avocado or a garlic yogurt sauce, or use chicken thighs for juicier meat.
- Refrigerate leftover chicken for up to 3 days and reheat until steaming hot; fries are best re-crisped in a hot oven.
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