Chicken, Mushroom & Spinach Tortilla Pies

My latest obsession! Crispy and light Air Fryer chicken, mushroom and spinach tortilla pies is my latest obsession. This recent discovery is a game-changer for me. Packed with delicious chicken, mushroom and spinach filling, they’re a total crowd-pleaser - plus, they come together in no time!

Ingredients
30 grams butter
¾ cup finely diced onion
200 grams Portobello mushrooms or button mushrooms, sliced
80 grams baby spinach roughly chopped
180 grams of cooked chicken shredded approx. 1 1/3 cup
250 ml sour cream
20-30 grams Parmesan cheese finely grated
4 x 20cm white or wholewheat flour tortillas
1 large free-range egg for brushing

Instructions
Heat a non-stick pan over medium heat and melt the butter.
Add the onion and sauté for about 5 minutes until soft.
Stir in the mushrooms and cook until slightly browned.
Add the spinach and cook until wilted. Season with salt and pepper.

Mix in the sour cream and let it cook for a minute.
Stir in the shredded chicken and grated Parmesan. Cook for 30 seconds, then remove from heat.

Whisk the egg in a small bowl.
Brush about 1.5cm of egg wash around the edges of each tortilla.
Divide the filling into four portions and place in the centre of each tortilla.
Fold the tortillas over and press the edges to seal.
Brush the tops with egg wash.

Preheat the Air Fryer to 180°C for 19 minutes.
Place the pies in the basket and cook for 12 minutes until golden.
Flip the pies, brush the other side with egg wash, and cook for another 7 minutes.
Remove and let them cool slightly before serving.

Substitutions
Protein swap: Use shredded turkey instead of chicken.
Dairy-free option: Replace butter with olive oil and use dairy-free sour cream.
Spice it up: Add a pinch of chilli flakes or smoked paprika for extra flavour.
Make it vegetarian: Skip the chicken and add extra mushrooms or black beans.
Add bacon – crispy bacon would add more flavour

Storage Instructions
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap each pie individually and freeze for up to 3 months. Reheat in the Air Fryer at 180°C for about 8 minutes.
Reheating: Warm in the Air Fryer at 160°C for a few minutes until heated through.