You’ll Need
Filling
1 large tortilla wrap
1 boneless, skinless chicken thigh (about 140g), diced
2 tbsp BBQ sauce
40g mozzarella, grated
20g mature cheddar, grated
6 slices pepperoni
¼ small red onion, finely sliced
¼ red pepper, finely diced
1 tsp olive oil
½ tsp smoked paprika
Salt and black pepper
Optional but Dangerous
Jalapeños
Chilli flakes
Garlic dip
Ranch dressing
Fresh parsley
Method
Preheat your air fryer to 190°C.
Toss the diced chicken with the olive oil, smoked paprika, salt and black pepper.
Air fry for 10–12 minutes, shaking halfway through, until the chicken is cooked through and lightly browned.
Toss the cooked chicken with the BBQ sauce until evenly coated.
Lay the tortilla flat and spread the BBQ chicken over one half.
Scatter over the mozzarella, cheddar, pepperoni, onion and diced pepper.
Fold the tortilla over firmly to create a half-moon shape.
Place into the air fryer and cook for 5–6 minutes, carefully turning halfway through, until both sides are crisp and the cheese has fully melted.
Slice into wedges and serve immediately with your favourite dipping sauce if using.