Let's Talk About These Cheesy, Crunchy Wraps
Okay, so I first whipped up these Air Fryer Chicken & Mozzarella Wraps on a soggy Wednesday when the universe seemed to demand comfort food, but I had about thirty-fve minutes before the entire hungry herd (family) descended. The first time, I made a heroic mess—sauce everywhere, mozzarella strings clinging to my sleeves, the usual. My teenager called my first attempt “accidentally masterpiecey” (which is… I’ll take it). These days, I actually crave the ritual. It's dead easy, but there's something so satisfying about watching the cheese bubble and waiting for that golden crunch.
Why You'll Love These (Or At Least Why I Do)
I make this when I need dinner to feel like a pizza party but don't want to hassle with dough. My family goes nuts for the cheesiness & crispness (and I like that I barely have to think while I assemble them). Actually, I used to burn the wraps a bit—air fryers are quick little beasts! I once tried to make these while on a phone call with my mum and, oops, forgot the wraps in the basket. Still good, though... just extra crispy! Also, if you've got leftover roast chicken, these wraps give those leftovers a new lease on life—now that's my kinda recycling.
Here’s What You’ll Need (and Some Swaps)
- 2 cooked chicken breasts, shredded (sometimes I grab a rotisserie one from the shop, or use thigh meat—totally fair game)
- 4 large flour tortillas (tried corn ones once, a bit fragile, better stick to flour unless you’re brave)
- 1 cup shredded mozzarella cheese (I’ve swapped in cheddar when the fridge’s looking sad; still good, just less stretchy cheese pull)
- ½ cup marinara sauce (or whatever pizza sauce you’ve got; honestly, I’ve used jarred tomato & basil for this part and no one noticed)
- ½ cup baby spinach leaves (optional—I sometimes toss these in just to pretend it’s healthy food)
- Olive oil spray (or just brush some regular oil on, if that’s what you have handy)
- Salt and pepper, to taste (my grandma swore by extra black pepper, but I go easy so I don’t get The Look from my youngest)
Okay, Let’s Build This Air Fryer Magic
- Lay out your tortillas on a big chopping board. Dump an equal amount of shredded chicken onto each, aiming for one side of the tortilla (you’re gonna wrap these like a cozy blanket).
- Spoon a generous tablespoon (or two) of marinara over the chicken. Don’t be shy, but don’t drown it either—soggy wraps are no one’s mate.
- Sprinkle on mozzarella. The more you pile on, the messier (and gooier) it gets. If you’re adding spinach, now’s that moment. Sometimes I sneak a leaf for myself as a treat; don’t judge.
- Give a little salt & pepper scatter. Or a lot, if you’re feeling fancy.
- Now roll them up: Fold in the sides first, then roll, burrito-style, tucking everything in tight. Sometimes mine look a bit wonky but—who cares? They taste the same.
- Spray (or brush) all over with olive oil. This is what gives you that mega crunch. Don’t skip it (or, fine, use melted butter if you’re feeling dangerous).
- Preheat your air fryer to 375°F (190°C). Or, actually, sometimes I forget and just start cooking but I think it’s crispier if you preheat. Lay the wraps seam-side down (important or they try to unravel and rebel!) in the basket, trying not to squish them—crowding makes them sad.
- Cook for 7-9 minutes. Flip halfway if you remember—it helps both sides brown, but honestly, I sometimes forget that too. That’s where the golden-brown magic happens. If the cheese oozes out the side, that’s a sign things are going well.
- Let them cool for a couple of minutes. Okay, I never wait long enough and usually burn my tongue, but learn from my mistakes!
Some Notes from the (Imperfect) Test Kitchen
- If you overload the cheese, they get gooey in the fryer—still tasty but a bit tricky to eat with your hands.
- Sometimes I microwave the wraps for 20 seconds before air frying if my tortillas are a bit stiff; stops them splitting.
- My cousin accidentally used barbecue sauce instead of marinara. We pretended it was intentional? Actually… not bad, but a very different vibe.
Variations I’ve Experimented With
- I swapped out the chicken for leftover roast veggies once—delish, though my kids mutinied. Mushrooms, zucchini, red onion—try it if you’re feeling veg-forward.
- Pepperoni instead of chicken feels very pizza pocketish, but maybe add less cheese or it gets mega greasy.
- One time I tried feta in place of mozzarella—too crumbly, didn’t work great. Next time I might try halloumi, but that’s a gamble!
Gear You’ll Need (but Honestly, Improv Works)
- Air fryer (though, I reckon you could try baking these at 400°F for 15-ish minutes—just brush with oil and cross your fingers)
- Chopping board & knife (for shredding and assembly—unless you’re using pre-cut stuff, then you can call it rustic)
- Basting brush or spray for oil (but, your hands work fine if you don’t mind a bit of a mess!)
Storing Leftovers (…If You Have Any!)
Pop leftover wraps in an airtight container in the fridge, good for up to 2 days. Reheat in the air fryer or oven so they don’t go all sad and limp. Honestly, in my house it never lasts more than a day—the dog once got into them when we weren’t looking, so, fair warning.
How We Like Them: Serving Suggestions
We love ours cut in half with a pile of crisp salad—sometimes just torn lettuce and tomatoes if I’m being honest. My youngest insists on extra dipping sauce (ranch or even more marinara), and if it’s Friday, a handful of potato wedges on the side. Occasionally, we sit on the floor and eat right off the chopping board, picnic-style. Traditions, eh?
What I’ve Learned (The Hard Way)
- I once tried rushing the rolling part—don’t. It’ll all fall apart and you’ll have a tortilla-wrapped panic.
- If you jam too many in the air fryer, you’ll get soggy bits. Wait the extra 8 minutes for a second batch—it’s worth it. Trust me, my first try was a wrap traffic jam, not recommended.
FAQ—Questions I’ve Actually Been Asked
- Can you freeze these? Yep, but I find the tortillas can go a bit chewy when defrosted. Maybe not a deal-breaker, but fresh is best.
- Can you use raw chicken? Not for this method—best to have it cooked first (otherwise, it takes forever, and everything else dries up).
- How spicy can I make it? As spicy as you like! Toss some chili flakes in the cheese or use a spicy sauce—just don’t trick the kids (they never forgive me).
- Tortilla alternatives? I get this often: yes, you can try lavash or flatbread, but—honestly—it’s just not quite the same. Still tasty, though.
- I don’t have an air fryer—am I doomed? Nah, crank up your oven, and use a baking tray. Crisp factor is a smidge lower, but still totally thumbs up!
And that’s that! A whole little wrap adventure, from one ever-hungry family (and slightly scatterbrained cook) to another. Enjoy a bite, whether it’s picnic-style or hoovered up straight form the air fryer basket. Cheers!
Ingredients
- 2 cooked chicken breasts, shredded (sometimes I grab a rotisserie one from the shop, or use thigh meat—totally fair game)
- 4 large flour tortillas (tried corn ones once, a bit fragile, better stick to flour unless you’re brave)
- 1 cup shredded mozzarella cheese (I’ve swapped in cheddar when the fridge’s looking sad; still good, just less stretchy cheese pull)
- ½ cup marinara sauce (or whatever pizza sauce you’ve got; honestly, I’ve used jarred tomato & basil for this part and no one noticed)
- ½ cup baby spinach leaves (optional—I sometimes toss these in just to pretend it’s healthy food)
- Olive oil spray (or just brush some regular oil on, if that’s what you have handy)
- Salt and pepper, to taste (my grandma swore by extra black pepper, but I go easy so I don’t get The Look from my youngest)
Instructions
-
1Lay out your tortillas on a big chopping board. Dump an equal amount of shredded chicken onto each, aiming for one side of the tortilla (you’re gonna wrap these like a cozy blanket).
-
2Spoon a generous tablespoon (or two) of marinara over the chicken. Don’t be shy, but don’t drown it either—soggy wraps are no one’s mate.
-
3Sprinkle on mozzarella. The more you pile on, the messier (and gooier) it gets. If you’re adding spinach, now’s that moment. Sometimes I sneak a leaf for myself as a treat; don’t judge.
-
4Give a little salt & pepper scatter. Or a lot, if you’re feeling fancy.
-
5Now roll them up: Fold in the sides first, then roll, burrito-style, tucking everything in tight. Sometimes mine look a bit wonky but—who cares? They taste the same.
-
6Spray (or brush) all over with olive oil. This is what gives you that mega crunch. Don’t skip it (or, fine, use melted butter if you’re feeling dangerous).
-
7Preheat your air fryer to 375°F (190°C). Or, actually, sometimes I forget and just start cooking but I think it’s crispier if you preheat. Lay the wraps seam-side down (important or they try to unravel and rebel!) in the basket, trying not to squish them—crowding makes them sad.
-
8Cook for 7-9 minutes. Flip halfway if you remember—it helps both sides brown, but honestly, I sometimes forget that too. That’s where the golden-brown magic happens. If the cheese oozes out the side, that’s a sign things are going well.
-
9Let them cool for a couple of minutes. Okay, I never wait long enough and usually burn my tongue, but learn from my mistakes!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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