1 cup Cooked Chicken Breast (Leftover or rotisserie chicken may also be used)
⅓ cup Shredded Cheese (Mexican blend or cheddar)
¼ cup Cream Cheese
3 tbsp Chunky bean and corn salsa
4 taco size flour tortillas (8 inches)
avocado oil spray
Filling
1
Combine and mix in a bowl the cooked meat, cheese, cream cheese and salsa.
Roll it Up
2
Divide the filling evenly and place into flour tortillas and roll them up tightly. Place into air fryer and spray with avocado oil.
Cook
3
Set temperature to 375°F and cook for 7-10 minutes. Check after 5 minutes to make sure they are golden brown. Serve with guacamole and sour cream.
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Ingredients
1 cup Cooked Chicken Breast (Leftover or rotisserie chicken may also be used)
⅓ cup Shredded Cheese (Mexican blend or cheddar)
¼ cup Cream Cheese
3 tbsp Chunky bean and corn salsa
4 taco size flour tortillas (8 inches)
avocado oil spray
Directions
Filling
1
Combine and mix in a bowl the cooked meat, cheese, cream cheese and salsa.
Roll it Up
2
Divide the filling evenly and place into flour tortillas and roll them up tightly. Place into air fryer and spray with avocado oil.
Cook
3
Set temperature to 375°F and cook for 7-10 minutes. Check after 5 minutes to make sure they are golden brown. Serve with guacamole and sour cream.
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