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!

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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 (37)Post a Reply

  1. 5 stars
    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. 5 stars
    I made this for dinner. My husband and three year old granddaughter loved this! Thank you for sharing!!

  3. 5 stars
    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.

    1. Sure. Bake them on a rack over a sheet pan for about 10 minutes or so at 400ºF, or until nicely browned and melted.

  4. 5 stars
    These were delicious!! I had a difficult time getting the right cone shape but they were very very tasty just the same!!!!

  5. 4 stars
    Since I live in New Mexico I was able to get tortillas with a Hatch green chili baked in. Really added a nice touch. I made some up in the cones and then made a quesadilla with the rest of the filling. I halved the recipe since I only cook for one, still had plenty. Thank you Meredith.

    1. Hi Paula. I think you could definitely freeze the little tortillas and then bake/air fry them later. Just wrap them well and give them 10 minutes or so on the counter before you cook them.

  6. 5 stars
    These were wonderful! Made them for the Superbowl and they went over well! Going to make them again, but with lobster meat instead of the chicken. They remind hubby and me of the Fiesta lobster rolls Red Lobster used to have. Yum!

  7. 5 stars
    Love these! Yes, way too addicting! I modified quite a bit, since I don’t have an air fryer. I baked in oven at 400 for 6 minutes…on a rack over a lined cookie sheet. I also used ground beef/sausage mixture seasoned with fajita seasoning, the cream cheese and sliced jalapenos. Kept it simple. So easy to make, and fun too! As we ate them, a squirt of sour cream and a spoon of salsa on the cone before each bite. Wowzee! So yummy! Thanks for the recipe and idea….I would have never thought of it! 🙂

  8. Made these this morning. Kinda modified the recipe to what I had here in the house. I didn’t have cream cheese, so I used queso dip. They turned out delicious! Kids are gonna love these

  9. Can you give some insight about the rolling process? I can’t figure out how to roll them into a cone and have them look the way they do in the video. If I roll them unevenly so that the bottom of the cone is somewhat closed off, the top of the cone is not even and has an extra little piece hanging off. If I do it so that the top of the cone is level like in your video, the bottom is completely open. I’m stumped. And it also looks like I have more excess tortilla than yours, even though I did use 8in tortillas.

    1. Hi there. When you roll the tortilla, think about folding it in three. The point of the cone should be halfway along the straight edge of the tortilla. Keep your finger on the center of that straight edge and fold the end of the tortilla up to the round edge to make a triangle. Do the same with the other end of the tortilla and you should have a triangle. The ends of the tortilla should only overlap once. Fold first and then stuff with the filling, rather than trying to roll the tortilla around the filling, and you should be fine.

  10. Look really good – I am going to try with breakfast fixings such as eggs and sausage and still use the other components excepts the chicken

    1. Hi Carmella. Yes – you can freeze these once assembled. Just add a minute or two to the cooking time when you cook them from frozen.

  11. Hi Meredith,
    I have some small flour tortillas and thought maybe I could use the instead of cutting the 8” size in half. Do you think they would work?

    1. Hi Vicki. I’m sure you could use smaller tortillas, but you might have to roll them differently. Cutting the 8-inch tortillas in half gives you a half moon that you can easily roll into a cone. You might make little rolls in a cigarette shape instead, but they would still be delicious.

  12. 5 stars
    Oh.My.Goodness. These are WONDERFUL. I’ve really been enjoying all your recipes and especially the Air Fryer recipes, thank you!

  13. 5 stars
    Made these for lunch today! I’m so glad I did. I’ve got a new air fryer and wasn’t sure if I wanted to keep it. These were so delicious I’ve made my decision. Thank you!

  14. Hi. Can you clarify what the roasted peppers are? Are you referring to the roasted red bell peppers that come in a jar?

    1. Yes – you can use roasted red peppers that you get in a jar or you could roast the peppers yourself. It’s totally up to you.

  15. 4 stars
    I tried this recipe today. Since I live in New England, fresh corn was out so I used frozen corn. The taste was great, but using the frozen corn posed a bit of a mixing problem. I had the cream cheese at room temp and added the cheddar to it just fine. But when I added the rest of the ingredients there is where the problem happened. Remember the frozen corn? Well it seized up the cheese mixture and it was difficult to get a homogenous mix. So if you try this with frozen corn let it defrost before you add it into the mixture, Other then that, it was great. A fun treat which I added guacamole as an additional side like the salsa.

  16. 5 stars
    I made these a few days ago. They were absolutely delicious! We only got about 13 instead of 24. I’m sure it had to do with the way we made the cones. I am looking forward to making them again

  17. Thank you for this recipe! I try lots of recipes and this one had me dancing in my kitchen! Loved the simplicity, the quickness, the ability to change it up, and I can’t wait to make it again! This will be a permanent “Go To” for easy snacks, suppers, and parties! WooHoo! This ones a winner!

  18. I made these and my husband and his coworkers loved them.

    The only changes I made were the fire roasted (green) chili peppers in a small can and I added some black beans. I used 3 chicken breasts which was way too much so I gave my dogs the 3 rd chicken breast which they gobbled up and were happy with me for it. Lol

    My only issues with this recipe is the tortillas were to small once cut in half and they don’t want to stay closed once they were stuffed no matter what and the oil and chili powder on the outside of the shells in my opinion would’ve been better on the inside as it got all over our hands and we had to keep wiping them off.

    These were really spicy, no complaints there, just want to let others be aware. I froze the unused mixture for a quick bite for another day.

    Next time I’ll use the full size tortillas to see if they work better for me. My advice is wear gloves when making these due to all the spicy ingredients. I unfortunately made the mistake of not doing that and my hands felt like they were burning afterwards. (Like as if handling jalapeños without gloves.)

    I will try this recipe again I’m sure but through trial and error I’m sure I’ll get the wrap and stuff part down to a tee eventually . (This was my first time making quesadillas). FYI

    Thanks for sharing your recipe with us!

  19. This recipe made me a hit at our neighborhood pot luck. I stressed a little choosing this since I had never made the recipe before. However, I have an enormous amount of faith in your recipes. They’re always well written and easy for a home cook to follow. You’re right. They are addictive.

  20. 4 stars
    Really good recipe! My husband and I loved them. I had a hard time figuring out how to roll tortillas into cones. The video plays too fast and you can’t clearly see how she rolls them. I googled it which helped a little. But the recipe is really great.

  21. 5 stars
    This is a five star recipe all the way. My husband loves them. I didn’t cook them right away. I sealed them with my food saver and froze them. Pulled them out, brushed with oil mixture and air fried. Delicious!!! I make them all the time to have a quick dinner/late night snack readily available in the freezer. Gonna try and mix up some different ingredients (pork, beef, pizza toppings). Can’t wait. Thank you for sharing this recipe!

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