Ingredients

• 400 g potatoes (350 gr peeled, waxy)
• water
• 20 g butter (unsalted)
• 15 ml olive oil
• 25 ml olive oil
• 350 g chicken thighs
• 4 g salt (⅔ tsp)
• 4 g ras el hanout (1⅓ tsp)
• 2 g cumin powder (⅔ tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 3 g uienpoeder (1 tsp)
• 2 g garlic powder (⅔ tsp)
• 1.5 g dried parsley
• wraps
• grated cheese
• cheddar
• lettuce
• avocado
• tomato
• sauce (to taste)

Instructions

1. Wash and cut the potatoes into small cubes. Put the potato cubes in a pot with water and boil for 10-12 minutes, or until tender. Drain the water afterward.

2. Heat the butter and olive oil in a skillet over medium heat. Add the cooked potato cubes and fry until golden brown. Set aside.

3. Wash and cut the chicken thighs into pieces. Reheat the skillet over medium heat and add the chicken pieces along with the salt, ras el hanout, cumin powder, cayenne pepper powder, onion powder, garlic powder, and dried parsley. Mix well and cook the chicken for 5-6 minutes. Add the fried potato cubes and cook briefly.

4. Take a wrap and sprinkle grated cheese over it, followed by the chicken and potato mixture. Repeat for the remaining wraps.

5. Place the wraps on a rack or baking sheet lined with parchment paper and top with cheese as desired. I used cheddar cheese. Put the wraps in a preheated oven at 200°C (390°F) and bake for 8-10 minutes, or until the cheese has melted.

6. Finish off by filling the wraps with lettuce, tomato, avocado and your preferred sauce. Bismillah, enjoy!