Marinate the Chicken: In a glass bowl, mix the cubed chicken breast with minced garlic, Greek yogurt, olive oil, smoked paprika, cumin, curry powder, salt, and black pepper. Cover with plastic wrap and let it marinate in the refrigerator for 20 minutes (or room temperature for 10 minutes).
Sear the Chicken: Heat a large non-stick skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until browned on the outside and fully cooked through. Transfer to a plate and keep warm.
Prepare the Cheese Sauce: In a small saucepot set over medium-low heat, pour in the heavy cream and bring to a gentle simmer. Lower the heat to low, then slowly add the shredded Gruyère cheese and cream cheese while continuously whisking until completely melted and velvety smooth. Stir in the nutmeg, salt, and pepper. Keep the sauce warm on the lowest heat setting so it stays liquid.
Assemble the Wrap: Lay a large flour tortilla flat on a clean surface. Spread 1 tablespoon of Algerian sauce across the center. Place a layer of warm french fries, followed by a generous portion of cooked chicken. Pour a rich ladle (about 3–4 tablespoons) of warm cheese sauce directly over the meat and fries.
Fold and Press: Fold the top and bottom edges of the tortilla inward over the filling first. Next, fold the left and right sides tightly over the center to construct a tight, sealed rectangular packet.
Grill and Serve: Preheat a panini press or cast-iron grill pan over medium heat. Place the taco wrap seam-side down first to seal it. Grill firmly for 3 to 4 minutes on each side until crisp, golden brown, with deep grill marks. Slice diagonally and serve immediately while hot!
