Ingredients

2 Russet Potatoes

3/4 cup Shredded Cheese

1/2 tablespoon Salt

1/2 teaspoon Garlic Powder

1/2 teaspoon Ground Black Pepper

2 Boneless Chicken Breasts

2 tablespoons Olive Oil

1/2 teaspoon Paprika

1/2 teaspoon Ground Cumin

1/2 teaspoon Garlic Powder

1/2 teaspoon Salt

1/4 teaspoon Ground Black Pepper

1/2 cup Greek Yogurt

1 clove Garlic

1 tablespoon Lime Juice

1/4 teaspoon Salt

1/2 cup Lettuce

1/4 cup Cucumber

1/4 cup Red Onion

1/4 cup Fresh Herbs

Instructions

Step 1: Preheat the oven to 375 °F (190 °C).

Step 2: Thinly slice the Russet Potatoes using a mandoline or a sharp knife.

Step 3: On a parchment-lined baking sheet, arrange the potato slices in a slightly overlapping pattern to form six 4-inch squares.

Step 4: Sprinkle each square evenly with salt, ground black pepper, garlic powder, and shredded cheese.

Step 5: Bake in the oven for 14 minutes or until the cheese turns golden and the potatoes are tender.

Step 6: Remove the potato crusts from the oven and transfer them to a paper towel-lined plate to absorb any excess oil. Let cool for about 5 minutes.

Step 7: Meanwhile, heat olive oil in a skillet over medium heat until shimmering but not smoking.

Step 8: Add the chicken breasts seasoned with paprika, ground cumin, garlic powder, salt, and pepper. Cook for 8-12 minutes, stirring occasionally, until the chicken is crispy, golden brown, and cooked through.

Step 9: For the garlic yogurt sauce, mix Greek yogurt, minced garlic, lime juice, and salt in a bowl until smooth.

Step 10: Carefully flip each potato crust so the cheese side faces outward.

Step 11: Fill each wrap with lettuce, spiced chicken, cucumber, red onion, fresh herbs, and a generous drizzle of the garlic yogurt sauce.

Step 12: Wrap tightly, ensuring even distribution of fillings, and serve immediately for the best texture and flavor.

Tips & Variations

Use a mandoline for evenly thin potato slices to ensure crispiness and even cooking.

Swap the chicken for grilled shrimp or tofu for a different protein option.

Add a pinch of chili powder to the chicken marinade for extra heat.

Fresh herbs like cilantro, parsley, or mint brighten the flavor—adjust to your preference.

FAQs

Can I make these wraps gluten-free?

Yes, the recipe is naturally gluten-free as it uses potato crusts instead of bread or tortillas. Just ensure any additional ingredients are gluten-free as well.