PREP TIME: 20 MINUTES
AIR FRY: 5 MINUTES (PER SIDE)
INGREDIENTS:
- 60g (1/4 cup) whole egg mayonnaise
- 200ml Sour Cream
- 40g Mexican Seasoning Mix
- 1 tbsp chopped fresh coriander leaves, plus extra leaves (to serve)
- 1 lime, rind finely grated, juiced
- 250g jar pickled jalapeño, drained, 1 tbsp juice reserved
- 270g (1 1/2 cups) chopped barbecue chicken
- 16 mini flour tortillas
- 400g can black beans, rinsed, drained
- 400g can corn kernels, drained
- 3 truss tomatoes, thinly sliced
- 8 cheese slices, halved
- 32 round salted corn chips
INSTRUCTIONS:
- Place mayonnaise, 65g (1/4 cup) sour cream, 1 tbsp seasoning, coriander, lime rind, and juice and reserved jalapeño juice in a bowl. Stir until combined. Place in the fridge until required.
- Place the chicken, remaining sour cream, and remaining seasoning in a bowl and stir until well combined.
- Working in batches, place 4 tortillas in the microwave and cook on high for 15-20 seconds or until soft. Transfer to a clean work surface. Top each tortilla with 1 tablespoonful of chicken mixture, 1 tsp of beans, 1 tsp of corn, 1 jalapeño, 1 slice of tomato, and 1 cheese slice half.
- Top each with two corn chips. Fold the tortilla up to enclose the filling. Place, seam-side down, in the Ninja air fryer basket. Spray with oil. Cook at 180C for 5 minutes or until crisp.
- Repeat with the remaining mixture, beans, corn, jalapeño, tomato, and cheese in 3 more batches.
- Arrange crunch wraps on a serving plate. Sprinkle with extra coriander. Serve with the Sour Cream as dipping sauce.
