Instructions

• Preheat the air fryer to 375°F.
• In a large bowl or a gallon-sized resealable bag, combine 2 lbs boneless, skinless chicken thighs, 2 tbsp vegetable oil, 1 packet dry taco seasoning, and 2 tbsp. honey. Mix or shake until all pieces are evenly coated. Discard any leftover marinade that contacted raw chicken.
• Arrange the coated chicken in a single layer in the air fryer basket (cook in batches if needed). Air fry at 375°F for 20 minutes, flipping the pieces once halfway through (about 10 minutes) for even cooking. Cook until the internal temperature of the chicken reaches 165°F and juices run clear.
• Transfer the cooked chicken to a cutting board and let rest for about 5 minutes. Chop the chicken into bite-sized pieces.
• Lay out the 6 large burrito-size flour tortillas. Divide the chopped chicken evenly among the tortillas, placing the chicken in the center of each tortilla. Top each with shredded mozzarella cheese, sliced red onion, and fresh spinach.
• Fold the sides of each tortilla in, then roll tightly to form a wrap. Wrap each rolled tortilla in foil.
• Place the foil-wrapped tortillas in a single layer in the air fryer basket. Heat at 375°F for 5–10 minutes, until the cheese is melted and the center of the wrap is hot (about 165°F).
• Carefully remove the wraps from the air fryer (tongs help), let them rest 1–2 minutes, unwrap the foil, and serve.