These crispy, handheld wraps are filled with seasoned barbecue chicken, black beans, corn, and melted cheese, served with a zesty lime-coriander dipping sauce.
Chef
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Place mayonnaise, 65g sour cream, 1 tbsp seasoning, coriander, lime rind, lime juice, and reserved jalapeño juice in a bowl and stir until combined.
Place the sauce in the fridge until required.
Combine the chicken, remaining sour cream, and remaining seasoning in a bowl.
Microwave 4 tortillas at a time for 15 seconds until soft.
Top each tortilla with chicken mixture, beans, corn, a jalapeño, tomato slice, half a cheese slice, and two corn chips.
Fold the tortilla to enclose the filling and place seam-side down in the air fryer basket.
Spray with oil and cook at 180C for 5 minutes or until crisp.
Repeat with remaining ingredients in batches.
Serve with the reserved dipping sauce and extra coriander.
Chilling the dipping sauce allows the flavors to meld together.
Microwaving the tortillas briefly makes them pliable and prevents cracking during folding.
Ensure the wraps are placed seam-side down in the air fryer to keep them from opening during cooking.
Work in batches to ensure even air circulation and crispiness.
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