Preheat the air fryer. Set your air fryer to 375°F (190°C) and let it warm up for 3 minutes. A preheated basket helps the tortillas crisp evenly.

Prep the chicken. In a bowl, toss the cooked chicken with the BBQ sauce. Taste and adjust with extra sauce, salt, or pepper if needed. If your chicken is cold, microwave for 30–45 seconds to take off the chill.

Assemble the wraps. Lay a tortilla flat. Add a line of shredded cheese in the center, then spoon on the BBQ chicken. Top with red onion, corn, and bell pepper. Finish with spinach or lettuce. Keep fillings in a neat strip to make rolling easier.

Roll tightly. Fold in the sides, then roll from the bottom up into a snug wrap. Press gently to seal. Repeat with remaining tortillas.

Lightly oil the exterior. Spray or brush the outside of each wrap with a small amount of oil. This step boosts browning and crunch.

Air fry in batches. Place wraps seam-side down in the basket without crowding. Air fry for 6–8 minutes, flipping halfway. You’re looking for a golden exterior and melted cheese inside.

Check doneness. The tortillas should be crisp with lightly charred spots. If they need more color, add 1–2 extra minutes. Keep an eye on them to avoid over-browning.

Rest and slice. Let wraps sit for 2 minutes to set the cheese. Slice in half on the diagonal. Add a drizzle of extra BBQ sauce, ranch, or a squeeze of lime if you like.