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🍛 Airfryer Curry Chicken Wrap

450 kcal · 30 min · 2 servings

Airfryer Curry Chicken Wrap Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Pat the 200 g chicken breast filets dry with paper towels. Never wash them, or it will splatter.
  2. 2. Cut the chicken into roughly 2 cm even cubes. This helps them cook evenly.
  3. 3. Put the chicken cubes into a bowl. Add 1 tablespoon curry powder, 1 teaspoon salt, and 1 teaspoon paprika.
  4. 4. Pour 1 tablespoon lemon juice and 1 tablespoon olive oil over the meat. Use this to season the marinade.
  5. 5. Mix everything with your fingers until each piece is evenly coated. The meat should look glossy.
  6. 6. Let the marinated chicken cubes sit for 10 minutes. This allows the curry to soak into the meat.
  7. 7. Wash the 100 g cherry tomatoes under cold water. Then cut them in half.
  8. 8. Rinse the 100 g arugula and dry it thoroughly. Wet leaves will make the tortillas soggy.
  9. 9. Preheat the air fryer to 180 °C. It will take about 3 minutes to get hot enough.
  10. 10. Put the marinated chicken cubes into the air fryer basket. Spread them in a single layer.
  11. 11. Cook the chicken for 10 minutes at 180 °C, until golden brown. Shake the basket vigorously after 5 minutes.
  12. 12. Place the 2 tortillas flat in the air fryer. Fry them for 2 minutes at 180 °C, until crispy.
  13. 13. Spread a thin layer of cream cheese onto the warm tortilla. The cheese acts as a glue for the filling.
  14. 14. Distribute the arugula and halved cherry tomatoes on the tortilla. Top with the chicken.
  15. 15. Roll the tortilla up tightly. Secure it with 2 toothpicks to keep it from opening.
  16. 16. Put the wraps back into the air fryer for 2 minutes. This warms the filling and crisps the bread.
  17. 17. Remove the wraps and pull out the toothpicks immediately. Serve them hot, while the bread is still crunchy.

Nutrition per serving