You’ll Need
For the Chicken
2 chicken breasts, diced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
2 tbsp smoky BBQ sauce
Caesar Filling
4 large tortilla wraps
1 baby gem lettuce, shredded
5 rashers smoked streaky bacon, cooked until crisp and chopped
60g Parmesan, shaved
4 tbsp Caesar dressing
2 tbsp grated mature cheddar
Freshly cracked black pepper
Optional but dangerous
Crispy fried onions
Jalapeño slices
Dill pickle slices
Hot honey drizzle
Ranch dressing
Method
Preheat your air fryer to 200°C.
Toss the chicken with the olive oil, smoked paprika, garlic powder, onion powder, sea salt and cracked black
pepper.
Air fry for 10–12 minutes, shaking halfway through, until lightly charred and cooked through.
Toss the hot chicken through the BBQ sauce until evenly coated.
Lay out the tortilla wraps.
Add the shredded lettuce, BBQ chicken, crispy bacon, shaved Parmesan and grated mature cheddar.
Spoon over the Caesar dressing and finish with a generous crack of black pepper.
Fold the sides in tightly and roll into firm wraps.
Place the wraps seam-side down in the air fryer basket.
Air fry at 190°C for 4–5 minutes, carefully turning halfway through, until golden, crisp and lightly toasted.
Slice each wrap in half and serve immediately.
Serve with dirty fries, smoky potato salad, pit beans or crispy pickle chips.