You’ll Need
4 large flour tortillas
400g cooked pulled pork
100g mature cheddar, grated
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp sea salt
½ tsp cracked black pepper
For The Apple Slaw
150g white cabbage, finely shredded
1 crisp apple, grated
1 small carrot, grated
2 tbsp mayonnaise
1 tsp wholegrain mustard
1 tsp apple cider vinegar
Black pepper
For The BBQ Sauce
4 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Optional But Dangerous
Pickled jalapeños
Crispy fried onions
Garlic mayo
Spring onions
Method
Preheat your air fryer to 190°C.
Place the pulled pork into a bowl with the smoked paprika, garlic powder, sea salt, and black pepper.
Mix together the BBQ sauce, honey, Worcestershire sauce, and Dijon mustard.
Stir half of the BBQ sauce through the pulled pork until evenly coated.
In a separate bowl, combine the cabbage, grated apple, carrot, mayonnaise, wholegrain mustard, apple cider
vinegar, and a little black pepper to make the slaw.
Lay the tortillas flat.
Sprinkle a little grated cheddar onto each tortilla.
Top with the BBQ pulled pork, followed by a generous handful of apple slaw.
Add a little more cheddar and drizzle over the remaining BBQ sauce.
Fold the sides in tightly and roll into firm wraps.
Brush the outside lightly with olive oil.
Place seam-side down into the air fryer basket.
Cook at 190°C for 4–5 minutes, turning halfway through, until crisp and golden on both sides.
Finish with crispy fried onions, spring onions, jalapeños, or garlic mayo if using.
Slice in half and serve immediately while the wrap is crisp, the cheese is melted, and the slaw is still fresh and
crunchy.