French Tacos with Chicken & Chips

📝 Ingredients

• 4 large wheat tortillas (about 30 cm, 60 g each)
• 500 g chicken breast (about 3 fillets)
• 2 tbsp olive oil (1 for the chicken, 1 for the chips)
• 2 tsp sweet paprika + 1 tsp ground cumin + 1 tsp garlic powder
• 600 g potatoes (4 medium, about 150 g each)
• 300 ml semi-skimmed milk
• 15 g cornflour (about 1 ½ tbsp)
• 60 g grated Emmental
• 1 pinch of nutmeg
• Salt, black pepper

🍴 Utensils

• Baking sheet
• Non-stick frying pan
• Saucepan
• Whisk
• Mixing bowl

📖 Steps

1. Preheat the oven to 220 °C. Cut the potatoes, peeled or not, into chips 1 cm thick. Rinse them in cold water, then dry them very thoroughly in a clean tea towel: moisture is what stops chips from crisping up.
2. Toss the chips with 1 tbsp oil and a pinch of salt, then spread them in a single layer on the baking tray lined with baking paper, without overlapping. Bake for 30 to 35 minutes, turning them halfway through, until golden.
3. Meanwhile, cut the chicken into small 1.5 cm dice. In a bowl, mix it with the last tbsp of oil, the paprika, cumin, garlic powder, salt and pepper. Leave to marinate for at least 10 minutes.
4. Make the sauce: in the saucepan, off the heat, mix the cornflour into the cold milk. Heat over medium heat, whisking constantly for 3 to 5 minutes, until it thickens as it comes to the boil. Off the heat, add the Emmental, nutmeg, salt and pepper, then whisk until it melts.
5. Heat the frying pan over high heat with no fat and sear the marinated chicken for 6 to 8 minutes, stirring, until golden on the outside and no longer pink in the middle. Set aside on a plate and wipe out the pan.
6. Lay a tortilla flat. In the centre, over a square of about 12 cm, spread 1 tbsp sauce, then add a quarter of the chicken, a quarter of the chips and another 1 tbsp sauce. Fold the four sides over the filling, one after the other, to form a tightly closed square.
7. Place the French tacos seam side down in the pan over medium heat, with no fat. Cover it with a plate weighed down with a tin and brown for 2 to 3 minutes per side, until crisp and the folds are sealed. Repeat with the others.
8. Cut each French tacos in half diagonally with a large knife and serve straight away, piping hot, with the rest of the cheese sauce in a small bowl for dipping.