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Easy Air Fryer Chicken, Mushroom & Spinach Tortilla Pies

Crispy Air Fryer chicken, mushroom & spinach tortilla pies! A quick, easy, and delicious meal with a creamy filling.

Prep Time
10 mins
Cook Time
10 mins
Course: Lunch
Cuisine: International

Ingredients

  • 30 grams butter
  • ¾ cup finely diced onion
  • 200 grams portobello mushrooms or button mushrooms, sliced
  • 80 grams baby spinach roughly chopped
  • 180 grams of cooked chicken shredded approx. 1 1/3 cup
  • 250 ml sour cream
  • 20-30 grams Parmesan Cheese finely grated
  • 4 x 20cm white or wholewheat flour tortillas
  • 1 large free-range egg for brushing

Instructions

    Cup of Yum
  1. Once bubbling, add the chopped onion and sauté for about 5 minutes until soft.
  2. Add the mushrooms and cook for a few minutes until starting to brown around the edges.
  3. Add the spinach and sauté until wilted, then season with salt and pepper.
  4. Add the sour cream and cook for a minute.
  5. Add the shredded chicken and stir to combine.
  6. Add the Grated Parmesan cheese and cook for 30 seconds or so. Taste and adjust seasoning. Remove from the heat and allow to cool a little.
  7. To make the pies, whisk an egg until loose. Brush about 1.5cm of egg wash on each tortilla around the edge.
  8. Divide the filling into 4 and spread onto the middle of each tortilla. Fold the tortilla over and press the edges to seal.
  9. Brush the tops of each pie with the egg wash.
  10. Preheat The Instant Vortex Versazone to 180C for 19 minutes. Once heated, place the pies into the basket. Bake for 12 minutes until golden brown.
  11. Open the Air Fryer, flip the pies, brush the other side and bake for a further 7 minutes until golden brown.

Notes

  • Fridge: Store leftovers in an airtight container for up to 5 days.
  • Freezer: Wrap each pie individually and freeze for up to 3 months. Reheat in the Air Fryer at 180°C for about 8 minutes.
  • Reheating: Warm in the Air Fryer at 160°C for a few minutes until heated through.
  • Fridge: Store leftovers in an airtight container for up to 5 days.
  • Freezer: Wrap each pie individually and freeze for up to 3 months. Reheat in the Air Fryer at 180°C for about 8 minutes.
  • Reheating: Warm in the Air Fryer at 160°C for a few minutes until heated through.