Prep the chicken. Pat the chicken dry. Slice into thin cutlets or bite-size strips for faster, even cooking.

Season generously. In a bowl, toss chicken with oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Adjust to taste.

Preheat the air fryer. Set to 380°F (193°C) for 3 minutes. Lightly spray the basket to prevent sticking.

Cook the chicken. Arrange chicken in a single layer. Air fry 8–11 minutes, flipping halfway, until the thickest piece hits 165°F (74°C) and edges are crisp. Time varies by thickness and air fryer model.

Warm the tortillas. Wrap tortillas in a clean towel and microwave 20–30 seconds, or place them in the air fryer for 30–45 seconds to make them pliable.

Assemble the wraps. Spread sauce over each tortilla. Add greens, chicken, cheese, and your favorite veggies. Squeeze lime if using.

Roll and crisp (optional but excellent). Fold the sides in, roll tightly, and place seam-side down in the air fryer. Lightly spray the tops. Air fry at 360°F (182°C) for 2–3 minutes until the outside is lightly crisp and cheese melts.

Serve. Slice in half and serve with extra sauce, salsa, or a simple side salad.