Crispy Potato Wrap | Vegan Wrap with Fried Potatoes

Cut the potatoes into julienne strips and soak them in cold water for a few minutes to remove the starch. Dry them thoroughly. This helps the potatoes fry up crisp.

Heat the cooking oil and fry the potatoes until golden and crisp. Transfer them to paper towels to drain off excess oil, then sprinkle with salt.

Heat the olive oil, then briefly sauté the tomato paste and Turkish red pepper flakes to make the sauce. Place lettuce, tomato, pickles, and fried potatoes on the warmed lavash. Drizzle with the sauce, roll up tightly, and serve.