Ingredients
Method
- the air fryer to 370°F (190°C).
- the shredded chicken with garlic powder, Italian seasoning, salt, and pepper until evenly coated.
- a portion of the chicken mixture and a handful of mozzarella cheese in the center of each tortilla.
- the tortillas tightly, folding in the sides to secure the filling.
- the wraps lightly with olive oil and place them in the air fryer basket in a single layer.
- for 8-10 minutes, flipping them halfway through, until the tortillas are golden and crispy.
- from the air fryer, slice them into halves or quarters, and serve warm.
Nutrition
Notes
Ingredient Swap: I've found that leftover rotisserie chicken works just as well as fresh chicken breasts here, and it saves you the step of cooking and shredding the meat.
Storage: These wraps are best eaten fresh out of the air fryer, but if you have leftovers, store them in an airtight container in the fridge for up to two days and reheat in the air fryer at 350°F for about 3 minutes.
Make Ahead: You can assemble the wraps a few hours ahead of time and keep them in the fridge, but wait to spray them with oil until right before air frying to keep the tortillas from getting soggy.
Common Mistake: Don't overfill the tortillas or they'll burst open during cooking.
I learned this the hard way when cheese leaked all over my air fryer basket.
Serving Suggestion: I love dipping these in a simple marinara sauce or ranch dressing for an extra burst of flavor that complements the cheesy chicken filling.
Equipment Alternative: If you don't have an air fryer, you can bake these on a parchment-lined baking sheet at 400°F for about 12-15 minutes, flipping halfway through, until golden and crispy.
Personal Discovery: For extra crispiness, I always make sure to spray the tortillas generously with olive oil and place them seam-side down in the air fryer basket to help them seal shut.
