Air-Fryer Shredded Chicken Flautas

Ingredients

• 2½ cups cooked Shredded Chicken
• 12 corn tortillas
• 1 cup shredded Monterey Jack
• 1 tsp cumin
• 1 tsp chili powder
• ½ cup salsa, plus more for dipping
• 2 tbsp neutral oil or cooking spray
• ½ cup Mexican crema
• 2 cups shredded lettuce
• Salt

Method

1. Warm the Shredded Chicken with the salsa, cumin, chili powder, and a pinch of salt until moist and well-seasoned, then stir in the cheese off the heat.
2. Soften the tortillas under a damp towel in the microwave, 45 seconds, so they roll instead of shatter.
3. Spoon filling along each tortilla, roll into tight cigars, and set seam-down. Brush or spray all over with oil.
4. Air-fry at 400°F (205°C) in a single layer, seam-down, 10–12 minutes until deeply golden and audibly crisp — cook in batches rather than crowding.
5. Serve stacked over lettuce with crema and salsa for dipping.