Description
These Crunchy Crispy Air Fryer Chicken & Mozzarella Wraps feature tender chicken breast strips coated in a flavorful Parmesan-panko crust, air fried to perfection for a light, crispy bite. Wrapped with fresh lettuce, juicy tomato slices, creamy Dijon mayo sauce, and melty mozzarella cheese in warm flour tortillas, they make a quick and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Coating
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
Wraps and Filling
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- Olive oil spray
Instructions
- Preheat Air Fryer: Preheat your air fryer to 380°F (193°C) to ensure it reaches the proper temperature before cooking the chicken strips.
- Slice Chicken: Cut the boneless chicken breasts into thin, even strips to ensure they cook thoroughly and quickly in the air fryer.
- Prepare Flour Mixture: In a shallow bowl, combine all-purpose flour with smoked paprika, garlic powder, onion powder, salt, and black pepper, mixing well to distribute the spices evenly.
- Beat Eggs: In a separate bowl, beat the two large eggs until well combined to use for coating the chicken strips.
- Mix Breadcrumbs and Parmesan: In a third bowl, blend the panko breadcrumbs with grated Parmesan cheese for a flavorful, crunchy coating.
- Coat Chicken: Dredge the chicken strips first in the seasoned flour mixture, then dip them into the beaten eggs, and finally coat thoroughly with the panko-Parmesan mixture, pressing gently to stick.
- Arrange and Spray Chicken: Place the coated chicken strips in a single layer inside the air fryer basket. Lightly spray the strips with olive oil to promote browning and crispiness.
- Air Fry Chicken: Cook the chicken strips in the air fryer at 380°F (193°C) for 10 to 12 minutes, flipping them halfway through until they are golden brown and fully cooked.
- Prepare Sauce: While the chicken cooks, mix the mayonnaise and Dijon mustard in a small bowl to create a creamy, tangy sauce for the wraps.
- Warm Tortillas: Heat the flour tortillas briefly in a nonstick pan or microwave to make them soft and pliable for wrapping.
- Assemble Wraps: On each warm tortilla, spread a spoonful of the creamy Dijon mayo sauce, then layer shredded lettuce, sliced tomato, a few crispy chicken strips, and a generous amount of shredded mozzarella cheese.
- Roll Wraps: Tightly roll each tortilla around the fillings, folding in the sides to fully enclose the ingredients and keep the wrap intact.
- Crisp the Wraps: For added crunch and warmth, place the assembled wraps back into the air fryer and cook at 350°F (175°C) for about 3 minutes, or until the tortillas turn slightly golden and crispy.
- Serve: Slice the crispy wraps diagonally and serve immediately to enjoy the contrast of the warm, melty interior and crunchy exterior.
Notes
- Ensure chicken strips are uniform in size for even cooking.
- Use olive oil spray sparingly to keep the wraps light yet crispy.
- Customize with your favorite toppings like avocado or pickles.
- To make it gluten-free, substitute flour and panko breadcrumbs with gluten-free alternatives.
- Keep an eye on the air fryer when crisping the wraps to avoid burning the tortillas.
