Description
This Toasted Chicken Salad Wrap is a quick and delicious meal perfect for lunch or a light dinner. Combining shredded chicken with fresh vegetables, creamy mayonnaise, and a hint of hot sauce, then wrapped in a tortilla with melted cheese and toasted to perfection in an air fryer, it offers a delightful mix of flavors and textures.
Ingredients
Scale
Chicken Salad
- 3 cups shredded chicken
- 1/2 cup shredded carrots
- 1/2 cup diced celery
- 1/3 cup chopped green onions
- 1/3 cup mayonnaise
- 1/4 cup fresh chopped cilantro leaves
- 2 tablespoons sour cream
- 1–2 teaspoons hot sauce
- Salt and pepper, to taste
Wrap Assembly
- 2 cups shredded cheese
- 8 medium tortillas
Instructions
- Combine Chicken Salad: In a large bowl, mix together the shredded chicken, shredded carrots, diced celery, chopped green onions, mayonnaise, fresh chopped cilantro, sour cream, and hot sauce until well combined. Season the mixture with salt and pepper to taste.
- Assemble Wraps: Lay out each tortilla and spoon a portion of the chicken salad onto the center. Sprinkle shredded cheese evenly over the chicken mixture. Fold the sides of the tortilla inward, then roll tightly to secure the wrap with the seam side down.
- Toast in Air Fryer: Preheat your air fryer to 400°F (205°C). Place the assembled wraps in the air fryer basket, making sure they don’t overlap. Toast them for 3 to 4 minutes until the tortillas are golden brown and the cheese has melted. Depending on your air fryer size, you may need to cook the wraps in batches. Remove and serve warm.
Notes
- You can adjust the amount of hot sauce to control the spice level to your preference.
- If you don’t have an air fryer, you can toast the wraps in a skillet over medium heat for 2-3 minutes per side or bake them in a preheated oven at 400°F (205°C) for about 5-7 minutes.
- For a lower-fat version, replace mayonnaise and sour cream with Greek yogurt.
- Leftover wraps can be stored in the refrigerator for up to 2 days but are best enjoyed fresh to keep the tortilla crispy.
