I love this recipe because it hits that sweet spot between comfort food and convenience. The chicken turns out juicy and flavorful from the air fryer, and the mozzarella melts beautifully inside the golden tortilla. It’s a fun and flexible meal I can customize based on what I have at home. Plus, cleanup is a breeze, thanks to the air fryer.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large chicken breasts (about 1 pound), cut into thin strips
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
4 whole wheat tortillas
1 cup shredded mozzarella cheese
1 cup fresh spinach leaves
¼ cup ranch dressing (optional, for serving)
Directions
Season the Chicken: I start by cutting the chicken breasts into thin strips. In a mixing bowl, I combine garlic powder, paprika, salt, and black pepper, then toss the chicken strips in the seasoning until well coated.
Air Fry the Chicken: I preheat the air fryer to 375°F (190°C) for about 3–5 minutes. I spray the basket lightly with cooking spray and place the chicken strips in a single layer. I cook them for about 8 minutes, flipping halfway through, until they’re golden and cooked through.
Assemble the Wraps: Once the chicken is done, I lay out the tortillas and layer each one with fresh spinach, a generous handful of shredded mozzarella, and the cooked chicken strips.
Wrap and Crisp: I roll each tortilla tightly and spray the outside with olive oil spray. I place the wraps seam-side down in the air fryer basket, making sure not to overcrowd them.
Final Air Fry: I air fry the wraps at 375°F (190°C) for another 2–3 minutes until the tortillas are crisp and golden.
Serve: After letting them cool for a minute, I slice each wrap in half and serve with ranch dressing or my favorite dipping sauce.
Servings and timing
This recipe makes 4 wraps and serves 4 people. It takes about 15 minutes to prep and 10 minutes to cook, so I have everything ready in just 25 minutes.
Variations
Spicy version: I add cayenne pepper or chili flakes to the chicken seasoning for a kick.
Extra veggies: Sometimes I add sliced bell peppers, onions, or avocado to the wraps for more texture and flavor.
Different cheese: I switch out mozzarella for pepper jack or cheddar when I want a sharper flavor.
Low-carb option: I use low-carb tortillas or lettuce wraps instead.
Sauce ideas: Besides ranch, I love dipping them in garlic mayo, BBQ sauce, or buffalo sauce.
Storage/reheating
If I have leftovers, I wrap them in foil or store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the air fryer for 3–4 minutes at 350°F (175°C) until warm and crispy again. The microwave works too, but they won’t be as crisp.
FAQs
Can I use pre-cooked chicken?
Yes, I’ve used leftover rotisserie chicken or grilled chicken. I just warm it up and season it before adding it to the wrap.
Can I make these wraps ahead of time?
I prepare the components in advance, but I wait to air fry the wraps until right before serving to keep them crispy.
What tortillas work best?
I usually go for whole wheat, but regular flour tortillas, spinach wraps, or low-carb options all work well.
Can I make this dairy-free?
Yes, I use a dairy-free shredded cheese alternative and skip the ranch or use a vegan dip.
How do I keep the wraps from falling apart?
I roll them tightly and place them seam-side down in the air fryer. A quick spray of oil on the outside helps them crisp and seal up nicely.
Conclusion
These crispy air fryer chicken and mozzarella wraps are one of my favorite quick meals. They’re packed with melty cheese, juicy chicken, and just the right amount of crunch. Whether I’m making them for a weeknight dinner or prepping lunch for the next day, they’re always a hit.
Golden, crispy tortillas filled with juicy chicken, melty mozzarella, and fresh spinach—these air fryer wraps are quick, satisfying, and perfect for lunch or dinner.
Author:Sarah
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 wraps
Category:Lunch, Dinner, Snack
Method:Air Fryer
Cuisine:American
Ingredients
2 large chicken breasts (about 1 lb), cut into thin strips
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
4 whole wheat tortillas
1 cup shredded mozzarella cheese
1 cup fresh spinach leaves
Olive oil spray
¼ cup ranch dressing (optional, for serving)
Instructions
1. Season the Chicken:
In a bowl, toss chicken strips with garlic powder, paprika, salt, and black pepper until evenly coated.
2. Air Fry the Chicken:
Preheat air fryer to 375°F (190°C). Spray basket lightly with oil. Place seasoned chicken in a single layer and air fry for 8 minutes, flipping halfway, until cooked through.
3. Assemble the Wraps:
Layer each tortilla with spinach, mozzarella, and cooked chicken.
4. Wrap and Crisp:
Roll tightly and spray outsides lightly with olive oil. Place seam-side down in air fryer.
5. Final Air Fry:
Air fry wraps at 375°F for 2–3 minutes until golden and crispy.
6. Serve:
Let cool slightly, slice in half, and serve with ranch or your favorite dipping sauce.
Notes
Don’t overcrowd the air fryer: Place the wraps in a single layer with space in between for even crisping. Cook in batches if needed.
Use room temp tortillas: Cold tortillas may tear when rolling. Let them sit out for a few minutes or warm briefly in a pan or microwave before assembling.
For extra crispiness: Lightly press the wraps with a spatula when you flip them in the air fryer. It helps seal the edges and improve texture.
Cheese tip: Shred your own mozzarella for best melt and flavor. Pre-shredded cheese has anti-caking agents that can affect melting.
Make it a meal: Serve with a side salad, sweet potato fries, or a small bowl of soup for a complete lunch or dinner.
Gluten-free option: Use gluten-free tortillas and make sure your spices and dressing are gluten-free too.
Kid-friendly: Omit the spinach or swap it for a milder green like romaine. Serve with ketchup or honey mustard for picky eaters.
