Instructions:
- In a bowl, combine the shredded chicken, marinara sauce, mozzarella cheese, Parmesan cheese, and Italian seasoning. Stir until well mixed.
- Divide the mixture evenly among the tortillas. Place the mixture on the center of each tortilla, then roll them tightly to form wraps.
- Preheat the air fryer to 375°F (190°C). Lightly spray the wraps with cooking spray on all sides.
- Place the wraps in the air fryer basket, seam side down, ensuring they are not crowded.
- Air fry for 8-10 minutes or until the wraps are golden and crispy. You can check at the 5-minute mark to ensure they are cooking evenly.
- Let the wraps cool for a few minutes before slicing and serving.
Variations:
- Chicken and Spinach: Add sautéed spinach or fresh basil to the filling for a vegetable boost.
- Spicy Chicken Parmesan Wraps: Add crushed red pepper flakes to the sauce or sprinkle some spicy seasoning for a kick.
- Parmesan Crust: Mix a little extra Parmesan cheese with the cooking spray and lightly coat the wraps for an extra crispy, cheesy crust.
- Ranch Chicken Parmesan: Swap the marinara sauce for ranch dressing for a creamy twist.
- Buffalo Chicken: Use shredded buffalo chicken in place of regular chicken for a spicy, tangy version.
Tips:
- Shredding Chicken: For easy shredding, cook the chicken breasts and use two forks to pull apart the meat, or use a stand mixer to shred it quickly.
- Tortilla Size: You can use smaller tortillas (like taco-sized) for individual portions, or large tortillas for bigger wraps.
- Air Fryer Tips: If cooking multiple wraps, air fry in batches to prevent overcrowding, which ensures the wraps cook evenly and become crispy.
- Cheese: For a more indulgent version, use a mix of mozzarella and provolone cheese or add ricotta cheese for a creamy texture.
- Reheating: These wraps are great for leftovers! Reheat them in the air fryer at 350°F (175°C) for 3-5 minutes to get them crispy again.
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