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Air fryer ‘crunchwrap’ bites recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Flavorful Mexican crunchwrap bites, quick to make and perfect for air fryer.
Ingredients:
  • 60g (1/4 cup) whole egg mayonnaise
  • 200ml ctn Light Sour Cream
  • 40g pkt Mexican Seasoning Mix
  • 20.00 ml chopped fresh coriander leaves, plus extra leaves, to serve
  • 1 lime, rind finely grated, juiced
  • 250g jar pickled jalapeño chillies, drained, 1 tbsp juice reserved
  • 270g (1 1/2 cups) chopped barbecue chicken
  • 16 mini flour tortillas
  • 400g can black beans, rinsed, drained
  • 400g can corn kernels, drained
  • 3 truss tomatoes, thinly sliced
  • 8 cheese slices, halved
  • 32 round salted corn chips
Instructions:
  • In a bowl, combine mayonnaise, 65g (1/4 cup) of Bulla Light Sour Cream, 1 tablespoon of seasoning, coriander, lime zest and juice, and reserved jalapeño juice. Stir well and refrigerate until ready to use.
  • Combine the chicken with the remaining Bulla Light Sour Cream and seasoning in a bowl, stirring until fully mixed.
  • In batches, microwave 4 tortillas on High for 20 seconds until soft. Place them on a clean surface and add 1 tablespoon of chicken mixture, 1 tsp of beans, 1 tsp of corn, 1 jalapeño, 1 slice of tomato, and half of a cheese slice on each. Add two corn chips on top and fold the tortillas to enclose the filling. Arrange them seam-side down in the air fryer basket, spray with oil, and air fry at 180C for 5 minutes until crisp. Repeat with the remaining ingredients in 3 more batches.
  • Place the crunch wraps elegantly on a serving plate, then generously sprinkle them with fresh coriander. Accompany them with a delightful Bulla Light Sour Cream dipping sauce.

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