Crispy Air Fryer Ranch Crunchwrap: Chicken, Turkey, Ham (Print Version)
Get a crispy Air Fryer Ranch Crunchwrap loaded with chicken, turkey, and ham. Quick, easy, and satisfying perfect for busy weeknights!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American (Fusion)
Dietary: Contains meat, dairy, gluten
# Ingredients:
→ Main Fillings
01 -
4 large flour tortillas
02 -
1 cup cooked chicken breast, shredded
03 -
1/2 cup cooked turkey breast, diced
04 -
1/2 cup cooked ham, diced
05 -
1 cup shredded cheddar cheese
→ Flavor Binder
06 -
1/4 cup ranch dressing (plus more to taste)
→ Crunch & Cheese
07 -
4 small corn tortillas
08 -
1/4 cup shredded cheddar cheese (for layering)
→ Seasoning Basics
09 -
Salt and black pepper to taste
10 -
Olive oil or cooking spray (for air frying)
# Instructions:
01 -
First things first, grab a big bowl. We're going to mix all the good stuff in here. Shred your cooked chicken, dice your turkey, and chop that ham into small, bite-sized pieces. Add them to the bowl with your shredded cheddar cheese and a generous dollop of ranch dressing. I usually start with about 1/4 cup and add more if it looks too dry. Stir it all together until everything is coated and smells absolutely divine. This is where the magic starts to happen for your meal.
02 -
Lay one large flour tortilla flat on a clean surface. Now, spoon about 1/2 to 3/4 cup of your meaty, cheesy, ranch filling right in the center, leaving a good 2-inch border all around. Don't overfill it, honestly, that's where I always get into trouble. You want enough to be satisfying, but not so much that you can't seal it later. Keep it centered for the best crunchwrap experience.
03 -
Place one small corn tortilla directly on top of the filling mound. This is what gives your crunchwrap its signature crunch! Then, sprinkle a little more shredded cheddar cheese around the edges of the small corn tortilla, over the filling. This extra cheese helps glue everything together and adds an extra layer of melty goodness. It’s a small step, but it makes a big difference in the final texture.
04 -
Now for the tricky part, but don't worry, you've got this! Start folding the edges of the large flour tortilla over the filling, working your way around in pleats. You want to create a neatly folded package, sealing the filling inside. It doesn't have to be perfect, mine rarely are! Just make sure there are no big gaps. This ensures your meal stays together beautifully.
05 -
Lightly brush the folded side of your crunchwrap with a tiny bit of olive oil or cooking spray. This helps it get that beautiful golden-brown color and extra crispiness. Preheat your air fryer to 375°F (190°C). Don't skip the preheat, I learned that the hard way! Place the crunchwrap, seam-side down, into the preheated air fryer basket. You might need to do them one at a time, depending on your air fryer size.
06 -
Cook your crunchwrap for 8-10 minutes, flipping it halfway through. You're looking for a gorgeous golden-brown color and a crispy texture on both sides. The cheese inside should be perfectly melted and gooey. When it's done, carefully remove it from the air fryer. Let it cool for just a minute or two before slicing into it. It’s hot, but oh so worth the wait for this amazing treat!
# Notes:
01 -
Don't overfill the crunchwrap; I learned the hard way it just spills everywhere!
02 -
To keep leftovers crispy, always reheat in the air fryer, microwaving makes them sad.
03 -
If you're out of ranch, a mix of sour cream and ranch seasoning works pretty well in a pinch.
04 -
Serve it with a simple green salad for a balanced, satisfying meal that feels special.
# Tools You'll Need:
01 -
Air Fryer
02 -
Large Bowl
03 -
Spatula/Tongs
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 30-40g