What’s the French call a taco is really what I think of as a Middle Eastern kebab burrito/crunch wrap. The French have the name all wrong but heck it taste good and this is my first time having one since I moved away from France two years ago. It’s typically served with fries inside the wrap, but the sauce is phenomenal so I didn’t feel the need. This is something I’ve never seen outside of Francophone countries, so I whipped up a macro friendly version! You’ll want to put it on everything.
Algerian Sauce Crunch Wrap
Course: Crunch Wraps, Lunch/Dinner, Recipes1
servings20
minutes15
minutes285
kcalMarinade Ingredients
2 tsp smoked paprika
2tsp cumin
1tsp coriander
1tsp turmeric
1/2 tsp garlic
Pinch of salt and pepper
2-3 tbsp white wine vinegar
- Algerian Sauce Ingredients
30g fat free mayo
26g tomato paste
20g harissa paste
1/2 tbsp lemon juice
70g diced onion
1-2 tbsp fresh cilantro
(Instructions, mix everything together, refrigerate. Makes about 7 servings 430g total) 70g= 43calories 8C.4P
- WRAP ingredients
4oz Chicken, weighed raw and cooked
1 laughing cow light Swiss cheese
1 @cutdacarb wrap
70g of Algerian Sauce
50g angel hair coleslaw or shredded lettuce
Fries (optional)
Directions
- You can use any cooked chicken that you like, but I suggest mixing up the marinade ingredients and then your chicken marinade overnight. I cooked mine in the Insta pot for 12 minutes then sautéed it in a pan with extra cumin for maximum crispiness
- Prep the sauce
- Add 70 g of the sauce to a bowl with your chicken, stir to combine
- Assemble your crunch wrap/French taco by spreading this laughing cow was in a circle in the middle of your rap
- Then add the sauce coated chicken
- Then top with shredded coleslaw and wrap up
- Spray with cooking spray then either air fry or place seems side down on a hot pan, flipping after a few minutes
- ENJOY