French Tacos

In a large bowl, combine the diced chicken thighs with olive oil, tomato paste, yogurt, salt, black pepper, cumin, dried oregano, and paprika.

Mix well to coat the chicken, then squeeze in the lemon juice and mix again. Set aside to marinate.

To make the cheese sauce, melt butter in a skillet over medium heat. Whisk in the all-purpose flour to create a roux and cook for 1 minute.

Slowly pour in the half-and-half while whisking continuously to prevent lumps. Bring to a simmer.

Reduce heat and stir in the shredded white cheddar and Gruyère cheese until fully melted and the sauce is smooth.

Season the cheese sauce with nutmeg, cayenne pepper, and ground mustard. Stir in the crème fraîche for extra creaminess.

To make the Algerian sauce, combine mayonnaise, finely diced red onion, tomato paste, ketchup, chopped parsley, and garlic powder in a bowl. Mix until well combined.

Cook the marinated chicken in a hot skillet over medium-high heat until cooked through and nicely seared on all sides.

To assemble, lay a large flour tortilla flat. Spread a line of cheese sauce down the center.

Top with the cooked chicken, a generous handful of cooked french fries, and a drizzle of the Algerian sauce.

Fold the sides of the tortilla inwards, then fold the top and bottom over to create a rectangular packet.

Place the wrap in a preheated panini press and grill until golden brown and crispy. For a criss-cross pattern, rotate the wrap 90 degrees halfway through grilling.

Serve immediately with extra sauces for dipping.