Crispy Air Fryer Chicken & Mozzarella Wraps
That first bite — where the crispy tortilla shatters and the hot mozzarella stretches — is why my daughter Simone asks for these every single Monday. Five ingredients, an air fryer, and 20 minutes are all you need for a dinner that beats takeout every time.
Equipment
- Air fryer (basket-style or oven-style)
- Tongs
- Small Bowl
- Cutting board and knife
- Pastry brush (optional)
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs (or breasts)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
For the Wraps
- 4 large flour tortillas (burrito size)
- 2 cups shredded mozzarella (low-moisture)
- 1/4 cup mayo or melted butter (optional, for brushing)
Instructions
- Season the chicken: Toss the chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Make sure every piece is coated.
- Air fry the chicken: Place the chicken in a single layer in the air fryer basket. Cook at 375°F for 10-12 minutes, flipping halfway through, until the internal temp hits 165°F. Let rest 2 minutes before shredding.
- Shred or dice the chicken: Shred or dice into bite-sized pieces. Taste and adjust seasoning if needed.
- Pre-crisp the tortillas: Working one at a time, place a tortilla in the air fryer basket for 30-60 seconds at 350°F until puffed and warm but not brittle.
- Assemble the wraps: Lay the warm tortilla flat. Sprinkle a handful of mozzarella down the center. Top with the shredded chicken, then another handful of cheese.
- Fold and seal: Fold the sides in, then roll tightly from the bottom, tucking as you go. If it won't stay shut, you've overfilled it.
- Brush with butter or mayo: Brush a thin layer of mayo or melted butter over the outside of the wrap.
- Final crisp: Place the wrap seam-side down in the air fryer basket. Cook at 375°F for 4-5 minutes per side, until deep golden brown and the cheese is melted. Let rest 1 minute before slicing.
Notes
Storage & Meal Prep: Cooked wraps last 3-4 days in an airtight container in the fridge. Reheat in air fryer at 350°F for 3-4 minutes. To freeze: Assemble wraps completely before final crisp, wrap tightly, and freeze. Cook from frozen at 350°F for 10-12 minutes, flipping halfway.
Tips I Wish I'd Known: Don't overfill – about 1/2 cup filling total is the sweet spot. The cheese acts as a sealant, so if you omit cheese, secure the seam with a toothpick. Let the shredded chicken cool slightly before assembling to avoid steaming the tortilla. Let the finished wrap rest 1-2 minutes before slicing so the cheese sets.
Common Questions: If your tortilla gets soggy, you likely used too much moisture; pre-crisp the tortilla for a full 60 seconds and pat wet ingredients dry. For dairy-free, use dairy-free cheese (but it won't seal as well, so use a toothpick).