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Homemade crispy hot chicken and cheese wrap sliced open on a rustic table
Josefine Balker

Hot Chicken and Cheese Wraps

These Air Fryer Hot Chicken and Cheese Wraps offer bold flavor, crispy texture, and cheesy comfort—ready in minutes, perfect for weeknights or quick lunches.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 wraps
Course: Main
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Wrap Ingredients
  • 4 large flour tortillas soft and flexible
  • 2 cooked chicken breasts shredded or diced
  • 1 cup shredded cheddar cheese or mix with Monterey Jack
  • 1/4 cup hot sauce adjust to taste
  • 2 tbsp ranch dressing
  • cooking spray or olive oil for greasing the air fryer basket
Optional Add-ins
  • diced bell peppers, red onions, spinach, or pepper jack cheese optional for added flavor

Equipment

  • Air Fryer

Method
 

  1. In a small bowl, combine hot sauce and ranch dressing. Stir until smooth.
  2. Lay tortillas flat. Divide chicken and cheese evenly among them. Drizzle with the sauce mixture.
  3. Fold in sides and roll tightly into wraps.
  4. Preheat air fryer to 375°F (190°C) for 3–5 minutes. Grease basket lightly.
  5. Place wraps seam-side down in the air fryer. Cook for 5–7 minutes, flipping halfway through, until golden and crispy.
  6. Cool for 1–2 minutes before serving. Enjoy with extra ranch or hot sauce.

Notes

Wraps can be stored in the fridge for up to 3 days or frozen for 2 months. Reheat in air fryer or oven for best texture.

Nutrition Facts (Per Serving)

  • Calories: 420 kcal
  • Total Fat: 20 g
    • Saturated Fat: 9 g
  • Protein: 28 g
  • Carbohydrates: 28 g
    • Dietary Fiber: 2 g
    • Sugar: 2 g
  • Sodium: 980 mg
  • Cholesterol: 75 mg
  • Potassium: 450 mg
  • Calcium: 180 mg
  • Iron: 2.1 mg
  • Vitamin A: 600 IU
  • Vitamin C: 4 mg