Crispy Air Fryer Chicken and Mozzarella Wraps
These crunchy, cheesy chicken and mozzarella wraps are crispy air-fried chicken stuffed into tortillas with melty mozzarella, fresh lettuce, and tomato, making them perfect for weeknight dinners or lunchboxes.
Ingredients
For the Chicken
- 2 pieces chicken breasts (about 1 to 1¼ lb total) Halve or pound if very thick.
- 1 cup shredded mozzarella cheese Use low-moisture for less sogginess.
- 1 cup breadcrumbs Panko for extra crunch; plain or seasoned.
- 1 egg beaten Or use 2 tablespoons milk + 1 egg for extra wash.
- Salt and pepper To taste.
- Olive oil spray Or a light brush of oil.
For Assembly
- 4 pieces large tortillas Flour or whole wheat.
- Lettuce for garnish romaine or butter lettuce
Instructions
Preparation
- Preheat the air fryer to 375°F (190°C).
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Set up a breading station: beaten egg in one shallow bowl, breadcrumbs in another.
- Dip each breast in the egg, letting excess drip off, then press into the breadcrumbs to coat evenly. For a thicker crust, repeat the egg-and-breadcrumb step.
Cooking
- Place the breaded chicken in the air fryer basket in a single layer; don’t overcrowd. Lightly spray the tops with olive oil.
- Cook at 375°F (190°C) for 12–15 minutes, flipping once halfway through. Use an instant-read thermometer — chicken is done at 165°F (74°C).
- Remove the chicken and let it rest for 3–5 minutes.
Assembly
- Slice the chicken crosswise into strips and place on a tortilla.
- Immediately top with shredded mozzarella so it melts from the residual heat.
- Add lettuce and tomato slices. Fold the sides in, roll tightly, and serve warm.
Notes
For variations, try swapping mozzarella for pepper jack for a spicier edge or use gluten-free tortillas to make this dish gluten-free. Serve these wraps with a side of oven-roasted potato wedges or a simple green salad.