Description
These Air Fryer Southwest Chicken Burritos are a flavorful and easy-to-make meal that combines shredded rotisserie chicken with creamy cheese, black beans, corn, tomatoes, and taco seasoning, all wrapped in burrito-sized flour tortillas and air fried to crispy perfection. Ready in just 20 minutes, they make a satisfying lunch or dinner served with fresh pico de gallo and sour cream.
Ingredients
Scale
Filling
- 2 cups shredded rotisserie chicken
- 1 package (8 ounces) cream cheese, room temperature
- 1½ cups sharp cheddar cheese, shredded
- 1 cup black beans, drained and rinsed
- 1 can (15.25 ounces) sweet corn, drained
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 tablespoons taco seasoning
- 1 cup fresh pico de gallo
Assembly and Garnish
- 6 flour tortillas, burrito size
- Cooking spray
- Sour cream, for garnish
- Pico de gallo, for garnish
Instructions
- Preheat Air Fryer: Preheat your air fryer to 400°F to ensure it reaches the optimal temperature for cooking the burritos evenly and getting the tortillas crispy.
- Prepare Filling: In a large bowl, combine shredded rotisserie chicken, cream cheese, shredded sharp cheddar cheese, black beans, sweet corn, diced tomatoes, taco seasoning, and fresh pico de gallo. Stir thoroughly until all ingredients are well incorporated forming a creamy, flavorful mixture.
- Assemble Burritos: Place one burrito-sized flour tortilla on a flat surface. Scoop approximately 1 cup of the filling mixture into the center of the tortilla. Fold in the sides over the filling, then starting at the bottom, roll tightly up to enclose the filling completely, ensuring the burrito stays secure and doesn’t unravel during cooking.
- Prepare for Air Frying: Lightly spray the outside of each burrito with cooking spray. This will help the tortilla crisp up beautifully in the air fryer.
- First Cook Cycle: Place the burritos in the preheated air fryer basket or tray without overcrowding them. Air fry for 5 minutes at 400°F. The exact number depends on the size of your air fryer, so cook in batches if necessary.
- Flip and Finish Cooking: Carefully flip each burrito over, spray the other side with cooking spray, and air fry for an additional 5 minutes until the tortillas are golden and crispy on all sides.
- Serve: Remove the burritos from the air fryer and serve immediately while warm. Garnish with additional fresh pico de gallo and a dollop of sour cream for a fresh, creamy finish.
Notes
- Oven Instructions: Preheat the oven to 400°F and line a baking sheet with parchment paper. Assemble and roll the burritos as directed. Place them on the prepared baking sheet and bake for 10-15 minutes, or until heated through and tortillas become slightly crispy. Keep an eye on the burritos to avoid overcooking.
- Store any leftover filling in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, add chopped jalapeños or hot sauce to the filling mixture.
- Use gluten-free tortillas to adapt this recipe for gluten-free diets.
Nutrition
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
