A hearty potato wrap where crispy fried potatoes are rolled into lavash with pickles, vegetables and sauce. This wrap, the beloved vegan version of a street food favorite, offers an economical and practical meal.
Cut the potatoes into julienne strips and let them sit in cold water for a few minutes to remove the starch, then dry thoroughly. This step ensures the potatoes fry up crisp.
Heat the vegetable oil and fry the potatoes until golden and crisp. Drain excess oil on paper towels and sprinkle with salt.
Heat the olive oil and briefly sauté the tomato paste and red pepper flakes to prepare the sauce. On the warmed flatbread, add lettuce, tomato, pickles and the fried potatoes, drizzle with the sauce, roll tightly, and serve.
Important: Frying the potatoes in hot oil makes them crispy; lukewarm oil will make them greasy. Contains gluten. Wrapping the potatoes while still hot enhances the wrap's flavor. Serve as soon as it's ready.
Before frying, soaking the potatoes in cold water to remove the starch and drying them thoroughly gives a crispier result. Adding a tomato and pepper-flake sauce enriches the dürüm.
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