Algerian Sauce Crunch Wrap

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

Recipe by EmyogifitCourse: Crunch Wraps, Lunch/Dinner, Recipes


Prep time


Cooking time





Marinade 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)


  • 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

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