From craving to table
Instructions
- 1
Preheat oven to 425°F (220°C). Toss potato fries with 1 tablespoon olive oil, paprika, salt, and pepper. Spread on a baking sheet and bake 20-25 minutes until golden and crispy, flipping halfway.
- 2
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add red onion, bell peppers, zucchini, and mushrooms. Season with salt and pepper and sauté for 7-8 minutes until tender.
- 3
In a small bowl, mix crème fraîche, mayonnaise, ketchup, and Dijon mustard to make the taco sauce. Set aside.
- 4
Warm tortillas in a dry skillet or microwave until pliable.
- 5
To assemble: Spread 1-2 tablespoons of sauce on each tortilla. Add a generous portion of sautéed vegetables, a handful of crispy fries, and both cheeses.
- 6
Fold the sides of the tortilla inward, then roll up tightly to form a rectangular wrap.
- 7
Heat a clean skillet or grill pan over medium heat. Place each wrap seam-side down and cook 2-3 minutes per side until golden and cheese is melted.
- 8
Slice in half and serve hot with extra sauce.