Ingredients
Method
- Preheat air fryer to 375°F for 3 minutes.
- In a mixing bowl, combine shredded chicken, cheddar, mozzarella, sauce, garlic powder, paprika, salt, and pepper.
- Spoon ¼ of the filling into each tortilla, fold sides in, and roll tightly into a burrito shape.
- p id=”instruction-step-4″>4. Lightly spray all sides of the wraps with olive oil spray.
- p id=”instruction-step-5″>5. Place seam-side down in the air fryer basket. Cook for 6–8 minutes, flipping halfway through, until golden and crisp.
- id=”instruction-step-6″>6. Let rest for 1 minute before slicing. Garnish with parsley and/or green onions if desired.
Nutrition
Notes
Chicken Swap: I often use rotisserie chicken here for convenience, but leftover grilled or baked chicken works just as well.
Just make sure it's finely shredded so the filling holds together nicely.
Cheese Variations: Feel free to swap the cheddar and mozzarella for pepper jack for a spicy kick or Monterey Jack for a milder flavor.
I've tried both and they each bring something special.
Sauce Choice: Buffalo sauce gives these wraps a tangy heat, while ranch makes them cool and creamy.
You can also mix them half and half for a balanced flavor that my family loves.
Make Ahead Tip: You can assemble the wraps up to a day in advance and keep them covered in the fridge.
Just spray with oil right before air frying for the crispiest results.
Storage and Reheating: Leftover wraps stay fresh in an airtight container in the fridge for up to 3 days.
To reheat, pop them back in the air fryer at 350°F for 3 to 4 minutes to restore that crunchy exterior.
Common Mistake: Don't overfill the tortillas or skip the folding step.
I learned the hard way that too much filling makes them burst open during cooking, leaving a messy basket.
Serving Idea: I love serving these wraps with a side of sour cream or extra sauce for dipping.
They also make a fantastic lunchbox option when sliced into pinwheels.
