Preheat the air fryer. Set it to 375°F (190°C) for a 3–5 minute preheat. A hot basket helps the wraps crisp up fast.

Make the garlic butter. In a small bowl, mix melted butter with minced garlic and a pinch of salt. Let it sit a couple of minutes so the garlic infuses the butter.

Prep the chicken filling. In a medium bowl, combine the cooked chicken, cream cheese, mozzarella, cheddar, a drizzle of olive oil, 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, salt, and pepper. Add red pepper flakes if you like. Stir until evenly mixed.

Warm the tortillas. Microwave the tortillas for 15–20 seconds or warm briefly in a dry skillet. Warm tortillas are easier to fold and less likely to tear.

Assemble the wraps. Spoon the filling down the center of each tortilla. Don’t overfill. Sprinkle fresh parsley or chives if using. Fold the sides in, then roll tightly from the bottom up to create a sealed burrito-style wrap.

Brush and place in basket. Lightly brush the outside of each wrap with the garlic butter. Place wraps seam-side down in the air fryer basket. Leave space so air can circulate.

Air fry until golden. Cook at 375°F (190°C) for 6–9 minutes, flipping once halfway. Brush with a touch more garlic butter after flipping if desired. They’re done when crisp and lightly browned.

Finish and serve. Let them rest 2 minutes to set. Sprinkle with grated Parmesan and a pinch of parsley if you like. Slice in half and serve hot with your favorite dip—ranch, marinara, or a simple garlic yogurt sauce.