Can't decide on hard or soft tacos? Get the best of both worlds with these Crunchy Cheesy Chicken Taco Pockets! And they're easy to eat, with all the flavors and textures neatly wrapped up in an air-fried tortilla pocket! The cheesy chicken filling is made with chicken in a rich sauce make with condensed Cheddar cheese soup, picante sauce and sour cream. Just layer the filling on a flour tortilla with a tostada for crunch and some shredded cheese. Fold the tortilla around the filling and air-fry until golden brown! These Crunchy Cheesy Chicken Taco Pockets taste amazing- and they make a really fun weekday dinner!
Spray the air-fryer basket with cooking spray. Heat the air fryer to 360°F. Air-fry the chicken for 10 to 15 minutes or until done, turning over halfway through the cooking time (adjust timing according to your air-fryer's instructions). When the chicken is cool enough to handle, cut into small pieces.
Stir the cooked chicken, soup, sour cream and chili powder in a bowl.
Spray the air fryer basket with cooking spray. Heat the air fryer to 400°F. Place the flour tortillas on a work surface. Layer the following on each tortilla: 1/4 cup chicken mixture, 1 tostada, another 1/4 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons picante sauce, 2 tablespoons cheese.
Fold the edges of the tortillas up over the filling in sections (work clockwise, holding each section down as you fold up the next). Once the filling is enclosed, place the pocket, seam-side down, into the air-fryer basket (you can cook one or two at a time, depending on the size of your air-fryer).
Air fry each batch for about 8 minutes or until golden brown, turning the pockets over halfway through the cooking time.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.