Cooking Instructions
1.
Preheat oven to 375 °F (190 °C).
2.
Thinly slice the
Russet Potatoes (2)
using a mandoline or a sharp knife.
3.
On a parchment-lined baking sheet, arrange the potato slices in a slightly overlapping pattern to form six (4-inch) squares.
4.
Sprinkle each square with
Salt (1 tsp)
,
Ground Black Pepper (1/2 tsp)
,
Simply Organic Garlic Powder (1/2 tsp)
, and
Shredded Cheese (3/4 cup)
.
5.
Bake in the preheated oven for 14 minutes or until the cheese is golden and the potatoes are tender.
6.
Remove from oven and transfer to a paper towel-lined plate to absorb excess oil. Let cool for about 5 minutes.
7.
In the meantime, in a skillet, heat
Olive Oil (2 Tbsp)
over medium heat until shimmering but not smoking.
8.
Add
Boneless Chicken Breasts (2)
,
Paprika (1/2 tsp)
,
Ground Cumin (1/2 tsp)
,
Simply Organic Garlic Powder (1/2 tsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Cook for 8-12 minutes, stirring occasionally, until the chicken is golden brown, and crispy on the outside and fully cooked through.
9.
For the Garlic Yogurt Sauce, in a bowl, combine
Greek Yogurt (1/2 cup)
,
Garlic (1 clove)
,
Lime Juice (1 Tbsp)
, and
Salt (1/4 tsp)
. Sir well, until smooth.
10.
To assemble the wraps, carefully flip each potato wrap so the cheese side faces outward.
11.
Then the wraps with
Lettuce (1/2 cup)
, spiced chicken,
Cucumbers (4 Tbsp)
,
Red Onions (4 Tbsp)
,
Fresh Herbs (1/4)
, and a generous drizzle of herbed yogurt sauce on top.
12.
Wrap it up tight, making sure the filling is spread evenly. Serve right away for the perfect crispy, flavor-packed bite!
