Halve the chicken breasts lengthwise and then flatten them to make them relatively even thickness-wise. You can flatten them by covering them with some cling film/plastic wrap and then use a mallet, rolling pin, or any heavy pan with a handle to pound them. This will help ensure the chicken cooks evenly (as it’s about the same thickness) and faster without overcooking (since the chicken breast is now thinner).

Season the chicken breast with Italian seasoning, garlic powder, salt, pepper, and half of the parmesan. Add 1 tbsp of olive oil, and cover the chicken in the oil and seasonings, ensuring everything sticks to the chicken breast.

Preheat the air fryer at 380°F (190°C) for about 3 minutes.

Place the seasoned chicken breasts in the air fryer basket in one layer, and air fry them at 380°F (190°C) until the chicken is fully cooked (when it reaches an internal temperature of 165°F (or 74°C) when measured with a meat thermometer), flipping the chicken halfway. For the thickness you see in the photos, it took 13 minutes of air-frying time at 380°F (190°C), flipping the halved flattened chicken breasts after about 6-7 minutes. The total time will depend on your air fryer and on how thick the chicken breasts are! I highly recommend using a meat thermometer to ensure the chicken is fully cooked.

Set up your assembly board (air-fried, cooked chicken breasts, tortilla or brioche tortilla wraps, halved and sliced avocado, chopped roasted peppers, chopped lettuce, and mayo mixed with half the parmesan).

Assemble the wraps. First, add 1/4 avocado (sliced or mashed), half a chopped roasted pepper, sliced air-fried chicken breast, parmesan-mayo, and chopped lettuce. Roll the wraps.

Air fry the wraps at 400°F (205°C) for 3 minutes, flipping halfway through. This will ensure you have a warm wrap that’s slightly crispy on the outside. Serve them halved or whole on a platter. Everyone can grab one for their plate, or take it to eat on the go.