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Air-Fried Chicken Stuffed Tortillas with Peppers and Corn

Meredith Laurence
  • minutes
  • Serves 24

INGREDIENTS

2 cups

Chicken, cooked

1 cup

Corn, fresh or frozen kernels

1

Jalapeno pepper

3

Scallions

1

Salsa

1 tsp

Chili powder

1/2 cup

Peppers, roasted

1

Salt and freshly ground black pepper

1/4 cup

Canola or olive oil

12

(8-inch) flour tortillas

2 1/2 cups

Cheddar cheese, grated

4 oz

Cream cheese