This is what happens when a burrito, a quesadilla, and a late-night takeaway all crash into each other at full speed. Spiced chicken. Melted cheese. Crunchy tortilla chips. Smoky sauce. Crisp toasted wrap. Everything sealed inside one glorious handheld monster that somehow manages to be crunchy, cheesy, and messy all at the same time. The sort of fakeaway that feels like somebody had a brilliant idea at 2am and accidentally changed history.
You’ll Need
500g chicken thighs, diced
4 large tortilla wraps, 100g grated cheddar
100g grated mozzarella
Handful crushed tortilla chips
1 tbsp olive oil
Mexican Chicken Seasoning
1 tsp smoked paprika, 1 tsp ground cumin
1 tsp garlic powder, 1 tsp chilli powder
1 tsp salt
½ tsp black pepper
Smoky Sauce
4 tbsp mayonnaise
1 tbsp chipotle sauce or BBQ sauce
1 tsp lime juice
To Finish
Shredded lettuce
1 tomato, diced
½ red onion, finely diced
Optional but Dangerous
Jalapeños
Guacamole
Sour cream
Hot sauce
Method
Preheat your air fryer to 200°C.
Place the chicken into a bowl with the olive oil and all the seasoning.
Mix thoroughly until fully coated.
Air fry at 200°C for 10–12 minutes, shaking halfway, until lightly charred around the edges and cooked through.
Meanwhile mix together the smoky sauce ingredients.
Lay the tortilla wraps flat.
Spread a little smoky sauce in the centre.
Add lettuce, tomato, onion, chicken, both cheeses, and crushed tortilla chips.
Fold the wrap tightly by bringing the edges into the centre to create a sealed crunch-wrap shape.
Place seam-side down into the air fryer basket.
Air fry at 190°C for 4–6 minutes until golden and crispy outside.
Carefully flip and cook for another 2–3 minutes.
Serve immediately while the cheese is molten and the tortilla chips inside are still crunchy.