Air Fryer Buffalo Chicken Wrap
These air fryer buffalo chicken wraps with cream cheese are great for meal prepping ahead of time and enjoying throughout the week. They can be enjoyed hot or cold, and transport well for an easy addition to your work or school.
Yield: 6 wraps
Calories: 288kcal
Materials
- 3 cups cooked chicken shredded (see notes)
- 3 ounces (85g) cream cheese
- ½ cup Colby Jack cheese shredded
- ¼ cup buffalo sauce
- ¼ cup green onions finely chopped
- ¼ cup crumbled blue cheese
- 6 medium flour tortillas
Instructions
- In a large mixing bowl, combine chicken, shredded cheese, cream cheese, buffalo sauce, and green onions.3 cups cooked chicken, 3 ounces (85g) cream cheese, ½ cup Colby Jack cheese, ¼ cup buffalo sauce, ¼ cup green onions
- Microwave in 30-second intervals, stirring in between intervals, until the mixture is combined well.
- Set the tortillas on your work surface.6 medium flour tortillas
- Spoon the buffalo chicken mixture into the center of the tortillas, and sprinkle the crumbled blue cheese on top.¼ cup crumbled blue cheese
- To fold the wrap, fold the sides in and roll to secure. Place seam-side down until you are finished rolling all of the tortillas.
Stove Top Cooking
- Place a large skillet over low heat.
- Spray the bottom of each chicken wrap with cooking spray and place them on the heated skillet.
- Cook for about 4 minutes or until the bottoms are golden brown.
- Spray the tops of the wraps and flip to cook the other side. Continue cooking until that side is golden brown.
- Remove from heat and serve.
Air Fryer Cooking
- Add the assembled chicken wraps to the clean basket of an air fryer preheated to 400°F (205C).
- Toast for 3 to 4 minutes or until wraps are golden and toasted.
- Depending on the size of your air fryer you may have to do this in two batches.
Notes
To Cook The Chicken
Start by drizzling a little olive oil into a sauté pan over medium heat. Add the chicken breasts and sprinkle them with salt and pepper.
Let this cook for 5 minutes (it should be slightly golden), then use tongs to flip the chicken over.
Once the chicken is flipped over, add ¾ cup of chicken broth to the pan and cover it with a lid.
This will keep the chicken moist while cooking it fast.
Cook the chicken for another 7-10 minutes.
TIP: use an instant-read thermometer to ensure the chicken is cooked through (to 165F or 74C).
Once the chicken is cooked, shred it with two forks or a stand mixer, and then continue with the recipe as instructed in the recipe card.
Storing
Allow cooked wraps to cool completely before storing.
Store in an airtight container in the fridge for up to 3 days.
Can also be frozen for up to 3 months and allowed to thaw overnight before enjoying.
To reheat simply pop into the air fryer for about 5 minutes, or until heated through.
Nutrition
Calories: 288kcal | Carbohydrates: 17g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 811mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 2mg