Air Fryer Chicken & Mozzarella Wraps are my go-to for busy weeknights—crispy outside, melty cheese inside, and ready in under 20 minutes when the chicken’s prepped. This recipe uses simple pantry staples and the air fryer to turn shredded chicken and tortillas into a handheld, kid-approved meal that’s great for lunches, casual dinners, or game-day snacking. If you want ideas for what to serve alongside, check out this handy chicken wraps pairings guide.
What makes this recipe special
These wraps deliver crunchy edges and gooey mozzarella with minimal fuss. Using an air fryer gives you that toasted, golden exterior faster and with less oil than a skillet or oven. It’s an easy way to transform leftover chicken into something exciting and transportable—perfect for packed lunches or quick family dinners.
“Quick, cheesy, and everyone asked for seconds—my new weeknight favorite!” — a happy home cook
The cooking process explained
Start by seasoning shredded chicken, assemble the wraps with cheese and greens, and air-fry until crisp. The workflow is straightforward: prep, roll, spray, and crisp. Because the filling is already cooked, the air fryer’s job is to warm, melt, and create texture—no complicated timing or multitasking.
Gather these items
2 chicken breasts, cooked and shredded
4 large tortillas or wraps
1 cup mozzarella cheese, shredded
1 cup spinach or lettuce
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Olive oil spray
Substitutions: Swap mozzarella for Monterey Jack or shredded cheddar for a sharper bite. Use rotisserie or poached chicken if you want to skip cooking breasts from scratch. For a gluten-free option, choose GF tortillas or large lettuce leaves.
Step-by-step instructions
- Preheat the air fryer to 375°F (190°C).
- In a bowl, combine the shredded chicken with garlic powder, paprika, salt, and pepper; mix until evenly seasoned.
- Lay a tortilla flat and add a portion of the seasoned chicken, about 1/4 cup to 1/2 cup depending on size, then sprinkle with mozzarella and add a handful of spinach or lettuce.
- Roll the tortilla tightly to form a snug wrap, tucking the sides if possible.
- Repeat assembly with the remaining tortillas.
- Lightly spray the outside of each wrap with olive oil to promote browning.
- Arrange the wraps in a single layer in the air fryer basket—don’t overcrowd.
- Air-fry for 10–12 minutes, flipping halfway through, until the wraps are golden brown and crispy.
- Remove, let rest for 1 minute, slice on the diagonal if desired, and serve warm.
Best ways to enjoy it
Serve these wraps with a crisp slaw, a simple mixed green salad, or sweet potato fries for a satisfying meal. Add a tangy dipping sauce—ranch, marinara, or a garlic-yogurt dip pairs beautifully. For picnic or party platters, slice into pinwheels and offer pickles and fresh tomato wedges. For more pairing ideas, see this best sides for chicken wraps resource.
Storage and reheating tips
Fridge: Store cooled wraps in an airtight container for up to 3 days. For best texture, separate with parchment to avoid sogginess.
Freezer: Wrap individually in foil and freeze up to 2 months; thaw overnight in the fridge before reheating.
Reheat: For crispy results, reheat in the air fryer at 350°F (175°C) for 4–6 minutes, flipping halfway. Microwaving is faster but will soften the tortilla—wrap in a damp paper towel and microwave in 30-second bursts.
Helpful cooking tips
- Don’t overfill tortillas; a compact roll crisps better and stays closed.
- Light olive oil spray ensures even browning without excess grease.
- If using lettuce, add a few leaves after air-frying to keep them crisp; spinach holds up better when cooked.
- Test one wrap first to confirm timing for your specific air fryer model.
Creative twists
- Buffalo-style: Toss shredded chicken in buffalo sauce before assembling and serve with blue cheese.
- Mediterranean: Swap mozzarella for feta, add olives and sun-dried tomatoes, and finish with a drizzle of tzatziki.
- Veggie-forward: Use shredded roasted veggies (zucchini, bell pepper, onion) with a sprinkle of mozzarella for a vegetarian option.
- Low-carb: Use large romaine leaves or low-carb tortillas and swap cheese for a dairy-free alternative if needed.
Your questions answered
Q: Can I use raw chicken breasts?
A: This recipe assumes cooked, shredded chicken. If starting with raw breasts, cook and shred first—poaching, baking, or using a slow cooker works well. Aim for fully cooked chicken (165°F internal) before assembling.
Q: Will the tortilla get soggy?
A: If wraps sit too long before air-frying or are heavily sauced, they can soften. Toasting promptly after assembly and using a light oil spray prevents sogginess. Add delicate greens after air-frying for extra crunch.
Q: How can I make these kid-friendly?
A: Keep seasonings mild (reduce paprika), use shredded mozzarella, and cut into smaller pinwheels. Serve with a favorite dipping sauce to encourage picky eaters.
• chicken wraps pairings
• best sides for chicken wraps
Air Fryer Chicken & Mozzarella Wraps
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
Quick and cheesy air-fried wraps filled with seasoned shredded chicken, gooey mozzarella, and fresh greens, perfect for busy weeknights.
Ingredients
- 2 chicken breasts, cooked and shredded
- 4 large tortillas or wraps
- 1 cup mozzarella cheese, shredded
- 1 cup spinach or lettuce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil spray
Instructions
- Preheat the air fryer to 375°F (190°C).
- In a bowl, combine the shredded chicken with garlic powder, paprika, salt, and pepper; mix until evenly seasoned.
- Lay a tortilla flat and add a portion of the seasoned chicken, about 1/4 cup to 1/2 cup depending on size, then sprinkle with mozzarella and add a handful of spinach or lettuce.
- Roll the tortilla tightly to form a snug wrap, tucking the sides if possible.
- Repeat assembly with the remaining tortillas.
- Lightly spray the outside of each wrap with olive oil to promote browning.
- Arrange the wraps in a single layer in the air fryer basket—don’t overcrowd.
- Air-fry for 10–12 minutes, flipping halfway through, until the wraps are golden brown and crispy.
- Remove, let rest for 1 minute, slice on the diagonal if desired, and serve warm.
Notes
For best texture, separate cooled wraps with parchment when storing. Reheat in the air fryer for crispy results.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg