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These mini chicken pot pies combine tender cooked chicken, colorful vegetables, and a creamy, seasoned sauce all wrapped in a flaky golden crust. They’re baked to bubbly perfection in a muffin tin, making them ideal for individual servings at weeknight dinners, parties, or for easy meal prep. A rich roux and chicken broth create the velvety filling, and you can customize these pies with turkey or even mushrooms for a twist. Freeze them before baking for a convenient make-ahead option. Each bite delivers a balanced blend of savory flavors and crisp pastry, sure to please both kids and adults.
Air Fryer Cheeseburger Wraps
Ingredients:
1 lb ground beef
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1/4 cup ketchup
2 tbsp yellow mustard
1 cup shredded cheddar cheese
4 slices American cheese
1/4 cup diced pickles
1/4 cup diced tomatoes (optional)
4 large flour tortillas
Cooking spray or oil for brushing
Instructions:
Heat a skillet over medium heat. Add ground beef, garlic powder, onion powder, salt, and pepper. Cook until browned, breaking up the meat. Drain any excess fat.
Stir in ketchup and mustard. Mix thoroughly and remove from heat.
Lay out tortillas and place a slice of American cheese on each. Add about 1/4 of the beef mixture, followed by shredded cheddar, pickles, and tomatoes if desired.
Fold in the sides of each tortilla and roll tightly into a burrito-style wrap.
Preheat air fryer to 375°F (190°C). Lightly brush or spray the outside of each wrap with oil.
Place wraps seam-side down in the air fryer basket. Cook for 6–8 minutes, flipping halfway through, until the wraps are golden brown and crispy.
Let cool slightly, slice in half, and serve warm.
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