3 large potatoes, cut into strips – Russet potatoes are ideal for crispy fries.
Salt to taste – Essential seasoning.
2 cups of vegetable oil – For deep-frying.
Optional: paprika or garlic powder – Elevates fries with extra flavor.
For the Dipping Sauce:
4 tbsp ketchup – Sweet and tangy base.
2 tbsp mayonnaise – Adds creaminess.
Optional: a dash of hot sauce or chili powder – For those who enjoy a kick of heat.
Method of Preparation
Grill the Chicken
Start by seasoning chicken breasts with salt, pepper, garlic powder, and paprika. Heat olive oil in a grill pan over medium-high heat and grill the chicken for 5–7 minutes on each side until nicely charred and fully cooked through. Let it rest for a few minutes to retain juices, then slice into strips.
Make the Fries
Heat oil in a deep frying pan. Once hot, fry the potato strips in batches to avoid overcrowding. Cook until golden and crisp. Remove and drain on paper towels. Season with salt, and add paprika or garlic powder for extra flavor if desired.
Assemble the Wraps
Lay out your wrap or pita bread, spread a tablespoon of mayonnaise or garlic sauce, then layer with lettuce, tomato, and optional cucumber. Add sliced chicken strips and roll tightly. Grill the wrap briefly for a crispy exterior and lovely grill marks.
Prepare the Dipping Sauce
Combine ketchup and mayonnaise in a bowl. Add hot sauce or chili powder to spice it up. Serve alongside fries or drizzle into the wrap for extra flavor.
Serve and Enjoy!
Plate the warm wraps with a side of crispy fries and your creamy dipping sauce. Garnish with fresh herbs or a lemon wedge if desired.
