Air Fryer Burrito

I was challenged to actually post an air fryer burrito, so here it is! I started making these as an antidote to the texture of supermarket wraps, which tend to be chewy and soft in a way I don’t enjoy. Once air fried, the wrap has the texture of a big crackly tortilla chip, and the burrito filling is melty and warm. To make it I follow these steps:

1. Start with an empty wrap. If it needs softening up, microwave it for 10-15 seconds.
2. Add your filling, piling it up on a small portion of the wrap (a quarter to a third of the wrap).
3. Roll by tucking the sides in as you go, keeping the filling in a small pouch.
4. Place in the air fryer basket and fry for 5 minutes or so at 350 F. The burrito should have brown spots and a crispy texture.
5. Add your preferred toppings and enjoy!

The filling possibilities are endless. I started with combining Heyday’s coconut curry chickpeas with air fried cauliflower florets, sliced radishes, and feta. Today I had a leftover black bean, roasted sweet potato, and corn mix I’d made for taco bowls, so I added that with some massaged kale and cheese. I’d like to experiment with adding some guacamole or hummus, both inside and as a topping.