Easy Air Fryer Chicken, Mushroom & Spinach Tortilla Pies Recipe
This Easy Air Fryer Chicken, Mushroom & Spinach Tortilla Pies recipe combines tender shredded chicken with sautéed mushrooms, onions, and spinach in a creamy Parmesan filling, all wrapped in crispy tortilla shells. Cooked to golden perfection in an air fryer, these pies make a delicious and convenient meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 pies
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Ingredients
Filling
- 30 grams butter
- ¾ cup finely diced onion
- 200 grams Portobello mushrooms or button mushrooms, sliced
- 80 grams baby spinach, roughly chopped
- 180 grams cooked chicken, shredded (approx. 1 1/3 cups)
- 250 ml sour cream
- 20-30 grams Parmesan cheese, finely grated
Assembly
- 4 x 20cm white or wholewheat flour tortillas
- 1 large free-range egg, for brushing
Instructions
- Sauté onion: Melt the butter in a pan until bubbling. Add the finely diced onion and sauté for about 5 minutes, stirring frequently until the onion is soft and translucent.
- Cook mushrooms: Add the sliced mushrooms to the pan and cook for a few minutes until they start browning around the edges, releasing their juices.
- Wilt spinach: Stir in the roughly chopped baby spinach and cook until wilted. Season with salt and pepper to taste.
- Add sour cream: Pour the sour cream into the pan and cook for about one minute, allowing the flavors to combine and the mixture to thicken slightly.
- Combine chicken: Add the shredded cooked chicken to the pan and stir well to evenly combine with the vegetable mixture.
- Add Parmesan cheese: Sprinkle the grated Parmesan over the mixture and cook for an additional 30 seconds. Taste and adjust the seasoning as needed. Remove from heat and let the filling cool slightly.
- Prepare tortillas: Whisk the egg until loose. Using a brush, apply about 1.5cm of egg wash around the edges of each tortilla to help seal the pies.
- Assemble pies: Divide the cooled filling evenly into four parts and spread each portion onto the center of each tortilla. Fold each tortilla over to form a half-moon shape and press the edges firmly to seal.
- Brush pies: Brush the tops of the sealed pies with the remaining egg wash to promote browning during cooking.
- Preheat air fryer: Preheat your Instant Vortex Versazone or similar air fryer to 180°C (356°F) for about 19 minutes.
- Cook pies first side: Place the pies in the air fryer basket and cook for 12 minutes until the bottoms are golden brown.
- Flip and finish cooking: Open the air fryer, carefully flip the pies over, brush the other side with egg wash, and cook for an additional 7 minutes until golden and crispy all over.
Notes
- Storage Instructions: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap each pie individually and freeze for up to 3 months.
- Reheating: Reheat frozen pies in the air fryer at 180°C for about 8 minutes until heated through. For refrigerated leftovers, warm in the air fryer at 160°C for a few minutes until hot.
