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Two cheesy garlic chicken wraps sliced in half diagonally on a dark plate, showing the cross-section of seasoned shredded chicken and melted stretchy cheese inside a golden crispy tortilla shell, g...
Sarah Mitchell

Cheesy Garlic Chicken Wraps in the Air Fryer

Picture this: you open your air fryer and pull out a golden, crispy tortilla wrap that's so stuffed with seasoned chicken, melted cheese, and garlic butter that it practically bursts at the seams. You slice it in half and watch the cheese stretch.
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Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken (rotisserie works perfectly)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 4 large flour tortillas (10-inch burrito size)
  • 3 tablespoons butter, melted
  • 3 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • Ranch or marinara for dipping

Equipment

  • Air fryer
  • Mixing bowl
  • Small bowl for garlic butter
  • Pastry brush
  • Sharp knife for slicing

Method
 

  1. In a bowl, toss the shredded chicken with smoked paprika, onion powder, Italian seasoning, salt, and pepper.
  2. Lay out the tortillas and divide the seasoned chicken evenly among them, placing it in a line down the center. Top each with mozzarella and cheddar cheese.
  3. Fold in the sides of the tortilla, then roll up tightly from the bottom to create a sealed wrap. Place seam-side down.
  4. Mix the melted butter with the minced garlic. Brush the garlic butter generously over the outside of each wrap, covering all sides.
  5. Preheat the air fryer to 380°F (195°C). Place the wraps seam-side down in the basket, leaving space between each one.
  6. Air fry for 4-5 minutes, then carefully flip and cook for another 3-4 minutes until golden brown and crispy on all sides.
  7. Let rest for 1-2 minutes (the cheese is extremely hot), then slice in half diagonally and serve with ranch or marinara for dipping.

Notes

The garlic butter on the outside is what makes or breaks these wraps. Don't skimp — brush every surface so the entire wrap crisps up golden brown. Roll them tight so the cheese doesn't leak out, and always cook seam-side down first to seal them closed. Letting them rest for 2 minutes before slicing prevents the molten cheese from running everywhere.