Air-Fried Chicken Stuffed Tortillas with Peppers and Corn

I'm going to warn you about these air-fried chicken stuffed tortillas and you will ignore my warning. That's how it always goes. These little bites are extremely addictive. There's your warning, but I understand if you think I'm exaggerating or blowing things out of proportion. Just don't say I didn't tell you so!

Now Let’s Get Cooking
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Overhead shot of Air-Fried Chicken Stuffed Tortillas on white wooden table.

With that out of the way, let me now tell you that these are extremely easy to make. If you can buy a pack of tortillas and fold a piece of paper, you can make these air-fried treats extremely quickly. The cheese inside the filling acts as the glue to hold the tortilla together and placing the fold side down in the air fryer keeps everything contained. They only take 5 to 7 minutes to cook through and brown and you can make them all ahead of time if that suits you – just re-heat them for 3 minutes before serving. Easy.

Air-fried chicken stuffed tortillas in an air fryer basket with a plate of finished tortillas nearby.

What I love about this recipe is how versatile it is. Use it as a template and swap out the filling ingredients. You need the cheeses, but all the rest of the ingredients can be a mix of what you have left over from another meal if you like. Try pizza flavors for fun – mini pepperoni, chopped mushrooms and olives. Or go with a cheesesteak theme – roast beef deli meat and fried onions. It’s all up to you. Just remember… I warned you…

Air-fried chicken stuffed tortillas on a white wooden table with a little jar of salsa.

If you like this air fried appetizer, you’re bound to love the air-fried stromboli pinwheels too. Give them a try!

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Air-Fried Chicken Stuffed Tortillas with Peppers and Corn

  • Prep Time: 25 m
  • Cook Time: 7 m
  • Total Time: 32 m
  • Servings:
    Makes 24 tortillas


  • 4 ounces cream cheese room temperature
  • cups grated Cheddar cheese
  • 2 cups shredded cooked chicken
  • ½ cup roasted peppers diced
  • 1 cup corn kernels fresh or frozen
  • 1 minced Jalapeño pepper seeds removed
  • 3 scallions chopped
  • salt and freshly ground black pepper
  • 12 8-inch flour tortillas
  • ¼ cup canola or olive oil
  • 1 teaspoon chili powder
  • salsa optional


  1. Combine the cream cheese and cheddar cheese in a bowl. Fold in the shredded chicken, roasted peppers, corn and scallions and season the mixture with salt and freshly ground black pepper.
  2. In a second small bowl, mix the oil and chili powder together and set aside.
  3. Cut the tortillas in half. Make one stuffed tortilla at a time. Start by rolling one half tortilla into a cone. While holding the cone in one hand, fill it with 2 tablespoons of the chicken and cheese mixture. Push the filling down into the bottom of the cone, leaving ½ inch of the cone empty at the top. Gently squeeze the cone to slightly flatten the cone into a puffed triangle. Lay the stuffed tortilla triangle seam-side down on a sheet tray or cutting board. Repeat with the remaining ingredients. Brush each one with the chili oil.
  4. Pre-heat air fryer to 370°F.
  5. In batches, air-fry the tortillas for 6 to 7 minutes until the tortillas are lightly browned and the filling is heated through.
  6. Before serving, stack all the stuffed tortillas back into the air fryer and air-fry at 330°F for about 3 minutes to warm them all up.
  7. Serve warm, with salsa.
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Comments (3)Post a Reply

  1. I couldn’t get the half-tortillas to stay folded so I prepared this as quesadillas. OMG Meredith! How do you think up this amazing food???

  2. Hi!! This is a great recipe. Being a cook who shoots from the hip ( I bet you have done that!!), I had some mango salsa I used instead of roasted peppers, and Chile Lime seasoning in stead of chili powder. That is what I had on hand. I also had a tall stack of corn tortillas that I used instead of flour. These came out just fabulous, and what I really like — flexible!! Great with Blue Moon mango wheat beer. Thanks for a great recipe.

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