You’ll Need
500g chicken thighs, cut into bite-sized strips
8 small flour or corn tortillas
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
100g grated mature cheddar
For The BBQ Slaw
100g white cabbage, finely shredded
1 small carrot, grated
2 tbsp mayonnaise
1 tsp apple cider vinegar
Black pepper
For The BBQ Drizzle
4 tbsp smoky BBQ sauce
1 tsp honey
1 tsp Worcestershire sauce
Optional But Dangerous
Sliced jalapeños
Crispy onions
Fresh coriander
Sour cream
Method
Preheat your air fryer to 200°C.
Place the chicken into a bowl with the olive oil, smoked paprika, garlic powder, onion powder, salt, and black
pepper.
Mix thoroughly until every piece is coated.
Arrange the chicken in the air fryer basket in a single layer.
Cook for 12–14 minutes, shaking halfway through, until cooked through with lightly charred edges.
Meanwhile, mix together the cabbage, carrot, mayonnaise, apple cider vinegar, and a little black pepper to make
the slaw.
In a separate bowl, stir together the BBQ sauce, honey, and Worcestershire sauce.
Warm the tortillas in the air fryer for 1 minute.
Fill each tortilla with grated cheese first, then the hot BBQ chicken so the cheese starts melting immediately.
Top with the crunchy slaw and drizzle generously with the BBQ sauce mixture.
Finish with jalapeños, crispy onions, coriander, or sour cream if using.
Serve immediately while everything is still hot, crisp, and gloriously messy.