Alright, so I found myself making chicken wraps again the other night. Easy enough, right? But then I looked at the plate and thought, this needs something… something else. Just a wrap looks kinda sad.
Thinking About Sides
My first thought, honestly? Bag of chips. Done. But nah, felt like putting in just a tiny bit more effort. Didn’t want anything complicated, just something simple that actually felt like I cooked it, you know?
I remembered I had a head of cabbage hanging out in the crisper drawer. Slaw is always a good bet with wraps. And I had some sweet potatoes kicking around too. Baked fries maybe?
Making the Cabbage Slaw
Okay, first thing, tackled the slaw. It’s quick.
- Grabbed that cabbage, sliced it up pretty thin. Didn’t have a shredder handy, just used my knife. Good enough.
- Found a couple of sad-looking carrots, grated those up too. Tossed ’em in the bowl with the cabbage.
- For the dressing, kept it simple. Spooned in some mayonnaise, a splash of apple cider vinegar for some zip, a tiny bit of sugar, salt, and pepper.
- Mixed that dressing together first, tasted it. Yep, needed more vinegar. Added a bit more.
- Poured the dressing over the cabbage and carrots. Gave it a really good stir to get everything coated.
- Popped a lid on the bowl and stuck it in the fridge. Slaw’s better when it chills for a bit, lets the flavors hang out.
Getting the Sweet Potato Fries Ready
While the slaw was chilling, I moved on to the sweet potatoes.
- Washed those potatoes. Didn’t bother peeling them, I like the skin on. Adds texture, and I’m lazy.
- Cut them into fry shapes. More like thick wedges, really. They weren’t exactly uniform, but whatever, they’re homemade.
- Threw the potato wedges into a bowl. Drizzled ’em with olive oil.
- Sprinkled on salt, black pepper, and a bit of paprika mostly for color. Tossed them around with my hands until they were all coated.
- Spread them out on a baking sheet. Tried to keep them in a single layer so they wouldn’t just steam.
- Shoved the baking sheet into a hot oven, probably around 400 degrees F (200 C).
Cooking and Serving
The fries took maybe 25 minutes? I checked halfway through and flipped them over with a spatula so they’d brown kinda evenly. While those were baking, I finished assembling the chicken wraps themselves.
Pulled the fries out when they looked done – a bit crispy on the outside, soft inside. Perfect. Pulled the slaw out of the fridge too.
So there it was: chicken wraps, a nice pile of slightly warm, baked sweet potato fries, and a scoop of that cold, crunchy, tangy slaw. The slaw really cut through the richness of the wrap filling, and the fries were just a nice, simple, comforting side. Didn’t take forever, used up stuff I had, and made the meal feel way more complete. Job done.
