CRUNCHY POTATO WRAP | Crispy Outside, Creamy & Delicious Inside | Giant Family Recipe

Описание: This Crunchy Potato Wrap is crispy on the outside, creamy and so delicious on the inside 🥔
Made with simple ingredients, this is one of those easy, affordable family recipes you’ll want to make again and again. Perfect for anyone who loves crispy potatoes, comfort food, and homemade wraps.

800 g potatoes (about 4 medium), grated
1 onion, thinly sliced into semi circles
2 tablespoons flour
3 eggs
1 teaspoon salt
1 teaspoon freshly ground black pepper
Olive oil, for the tray
500 g chicken breast
1 onion, roughly chopped
2 tablespoons butter
1 heaped teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1 teaspoon salt
1 teaspoon freshly ground black pepper
100 ml tomato purée
8–10 sprigs parsley (leaves + tender stems)
3–4 handfuls grated melting cheese (kaşar, mozzarella, or a mix)
Red pepper flakes, to taste
10–15 sprigs fresh mint
2 garlic cloves
Salt, to taste
Black pepper, to taste

4 tablespoons strained yogurt (or labneh)
• Grate the potatoes and soak them in a bowl of cold salted water for 15–20 minutes to remove excess starch for a crispier bake.
• Drain well, then squeeze the potatoes hard (really hard) to remove as much water as possible. Add to a large bowl.
• Add the sliced onion, flour, eggs, salt, and black pepper. Mix thoroughly until evenly combined.
• Heat the oven to 220°C / 430°F (top + bottom heat). Line a large baking tray with parchment paper, lightly wet the tray under the paper so it sticks, then drizzle the paper with olive oil.
• Spread the potato mixture into a thin, even rectangle with neat corners. Bake on the lower rack for about 30 minutes, until the bottom is crispy and lightly golden. It doesn’t need to be fully cooked yet—the potato layer is your “dough.”
• While it bakes, make the chicken layer. Add chicken, onion, butter, cumin, cayenne pepper, allspice, salt, and black pepper to a food processor. Pulse (short bursts, not continuously) until you get a minced, paste-like texture.
• Add the tomato purée and parsley, then pulse briefly just to combine. Scrape down the sides if needed so everything mixes evenly.
• Take the potato base out of the oven. Carefully flip it onto a second tray (or a large cutting board), then remove the parchment.
• Place the parchment on the tray. Sprinkle the grated cheese and red pepper flakes evenly over the parchment, then place the potato base back on top.
• Wet your hands and spread the chicken mixture evenly over the potato base in a thin layer.
• Switch the oven to fan + grill (or broil with convection) at 240°C / 465°F. Bake on the upper rack for 10–15 minutes, until the chicken is cooked through and nicely browned on top.
• Make the mint yogurt sauce: Finely chop the mint and garlic. Sprinkle with salt and black pepper, then crush slightly with the side of your knife to make it more aromatic. Mix into the strained yogurt or labneh.
• Let the tray rest for 3–4 minutes. Pipe or spread the mint yogurt in a thick line (or a few lines) across the surface, then use the parchment to roll everything into a large wrap while it’s still warm.
• Rest the roll for another 3–4 minutes to set. Slice gently—let the knife do the work. A serrated bread knife helps. Serve warm and enjoy with your loved ones.



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