Start by making the sauce Algérienne. Add all of the ingredients for the sauce into a small bowl and set aside whilst you prepare the rest of the tacos.
Next, prepare the beef. Heat the oil in a medium-sized frying pan over a medium heat. Add the chopped onion and fry until translucent. Add the mince along with the seasonings and fry until cooked through and starting to brown. Remove from the heat and set aside.
Spread the fries and chicken nuggets on a baking tray and cook according to packet instructions.
Whilst they cook, prepare the cheese sauce. Add the crème fraîche and grated Gruyère to a medium saucepan and heat, stirring often, over a low heat until the cheese has melted. Stir through the dill and season to taste with salt and pepper. Remove from the heat and set aside.
Arrange your tortillas on a board so they are slightly overlapping (see picture below). Spread half of the cheese sauce in the middle of the tortillas and top with the mince beef, half of the fries, half of the shredded Cheddar, and half of the sauce Algérienne. Fold in the shorter sides of the wrap and roll up the wraps to create a cylindrical parcel.
Repeat with the remaining ingredients replacing the beef with the chicken nuggets. You can replace the sauce Algérienne with ketchup, mayo and/or hot sauce, if you prefer.
Heat a panini press and cook the wraps until the are golden. Flip over half-way through for a criss-cross griddle pattern. Alternatively heat on a griddle pan until golden on both sides.
