Ingredients
Method
- In a bowl, mix together the shredded chicken, greek yogurt, garlic powder, and buffalo sauce.
- Divide the mixture in half and spread it on two large tortillas. Sprinkle the shredded cheese on top and carefully roll up each tortilla.
- Preheat the air fryer to 350 degrees F.
- Spray the top of your wraps with olive oil spray, before placing in your air fryer. Cook for 7-8 minutes, or until golden brown and edges are crispy.
- Carefully remove from the air fryer and enjoy!
Notes
Chicken Substitution: When I don't have leftover chicken, I use canned chicken and it works perfectly, just be sure to drain it really well so the filling isn't watery.
Yogurt Swap: If you're out of Greek yogurt, plain sour cream is a fantastic substitute and gives the filling a slightly richer tang that I really enjoy.
Make Ahead Tip: I often mix the chicken and buffalo sauce together a day ahead and store it in the fridge.
When I'm ready to eat, I just assemble and air fry, which makes busy weeknights so much easier.
Common Mistake: Do not overfill your wraps.
I learned the hard way that too much filling makes them impossible to roll tightly and they will burst open in the air fryer.
Storage Advice: These wraps are best eaten fresh and hot from the air fryer.
If you have leftovers, store them in the fridge and reheat in the air fryer for just a few minutes to bring back the crispiness.
Serving Suggestion: I love serving these with extra buffalo sauce and a side of celery sticks.
The cool crunch of the celery is a perfect contrast to the spicy, warm wrap.
Air Fryer Note: If you do not have an air fryer, you can easily toast these in a hot skillet with a little oil.
Cook for about 2-3 minutes per side until golden and crispy.
