Air Fryer Tornado Potatoes
Crispy, spiral-cut potatoes cooked in the air fryer for a fun, family-friendly side or snack with simple seasoning and a golden crunch.
Crispy Air Fryer Chicken Chimichangas
Crispy Air Fryer Chicken Chimichangas deliver all the comfort of the classic fried version with less oil and less mess. Tender chicken, salsa and melted cheese are wrapped in tortillas, then air fried until crisp and golden.
Perfect for weeknight dinners, these are easy to customise and brilliant served with guacamole, sour cream and fresh salsa.
Method
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- In a bowl, mix shredded chicken, salsa, cream cheese, cheddar, cumin, smoked paprika and garlic powder. Season to taste.
- Warm tortillas briefly so they are pliable, then divide filling between them.
- Fold in sides and roll tightly into burrito shapes. Place seam-side down and brush lightly with oil.
- Preheat air fryer to 200°C. Air fry chimichangas in batches for 7 to 9 minutes, turning once, until crisp and golden.
- Rest for 2 minutes, then serve hot with sour cream, guacamole and extra salsa.
Ingredients
- 1/2 tsp Garlic Powder
- Sour Cream optional, to serve
- 1 tsp Ground cumin
- 80 g Cream cheese softened
- 1 tsp Smoked Paprika
- 4 large Flour tortillas
- Salt, to taste
- 1 tbsp Olive Oil for brushing
- Black Pepper, to taste
- 150 g Salsa thick
- 450 g Cooked chicken shredded
- 150 g Cheddar grated
- Guacamole optional, to serve
Notes
Brush tortillas lightly with oil before air frying for a deeper golden finish.
Do not overcrowd the basket; cook in batches so each chimichanga crisps evenly.
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