# Crispy Chicken Tortilla Triangles

Minced chicken breast seasoned with paprika, black pepper and salt is spread in a thin, even layer over a whole tortilla, cut into eight triangles with a pizza cutter, then dipped in beaten egg, pressed into panko and air-fried at 180 °C / 350 °F for 10 minutes. The tortilla does the shaping, so there is no pounding and no deep fryer, and the chicken cooks through fast because the layer is thin. Serve with any dipping sauce. Makes 8 triangles; serves 2.

- **Prep:** 15 min · **Cook:** 10 min · **Total:** 25 min
- **Servings:** 2
- **Difficulty:** Easy
- **Cuisine:** International
- **Category:** Air Fryer, Snacks
- **Video:** [Five Air Fryer Recipes: Chicken Triangles, Potato Skewers, Crispy Corn, Donut Holes and Onion Chips](https://www.youtube.com/watch?v=usRzLKxngqA)
- **Recipe page:** https://webspoon.world/recipes/crispy-chicken-tortilla-triangles/

## Ingredients

### Chicken layer

- 1 chicken breast (minced or ground to a smooth paste)
- paprika (to taste)
- ground black pepper (to taste)
- salt (to taste)
- 1 large tortilla

### Coating

- 2 eggs (whisked)
- panko breadcrumbs (enough to coat 8 triangles)

## Instructions

1. Mince the chicken breast finely (or use ground chicken) and mix it with paprika, black pepper and salt until it becomes a smooth, spreadable paste.
2. Lay the tortilla flat. Spoon the chicken paste on top and spread it in a thin, even layer right to the edge — a thin layer is what lets the chicken cook through in 10 minutes.
3. With a pizza cutter make four cuts across the tortilla to get 8 triangles. The wheel glides through without pulling the chicken off the tortilla.
4. Dip each triangle in the whisked egg on both sides so the panko has something to grip, then press it firmly into the panko on both sides. Loose crumbs fall off in the basket, so press rather than sprinkle.
5. Arrange the triangles in the air fryer basket in a single layer with a little space between them so the hot air reaches every edge.
6. Air-fry at 180 °C / 350 °F for 10 minutes until the panko is deep golden and the chicken is cooked through. _(timer: 10 min)_
7. Serve hot with a bowl of any dipping sauce you like.

## Notes from our kitchen

Spreading the chicken thin is the whole method. A thick layer needs longer in the air fryer and the tortilla underneath dries out before the middle is done; a layer a few millimetres thick cooks through in 10 minutes while the panko is still turning golden. Mince the chicken fine enough to spread like a paste — a food processor gets it there in a few pulses, or ask for ground chicken breast. Egg on both sides and panko pressed on, not scattered, is what keeps the coating on in the moving air. Give the triangles space: pieces that touch steam against each other and stay pale on that side. If your air fryer runs cool, add 2 minutes rather than raising the temperature, which would scorch the panko before the chicken is done.

## Variations

- **Cheesy centre:** Scatter a little grated mozzarella over the chicken paste before cutting — it melts into the layer and keeps the triangles juicier.
- **Spicier coating:** Stir ½ tsp of chili flakes or cayenne into the panko, or swap the paprika in the chicken for smoked paprika for a deeper flavour.

## Nutrition (per serving, estimated)

- Calories: 330
- Protein: 32g
- Fat: 9g
- Carbs: 28g
- Fiber: 2g
- Sugar: 2g
- Sodium: 520mg

## FAQ

### Can I use ground chicken instead of mincing a breast?

Yes. Ground chicken breast spreads just as well; the goal is a smooth paste that stays in a thin layer on the tortilla.

### Can I bake these in the oven?

Yes — 200 °C / 400 °F for about 12–15 minutes on a rack over a tray, turning once, gives a similar result, though the air fryer browns the panko more evenly.

### Why did the coating fall off?

Either the egg was skipped on one side or the panko was sprinkled rather than pressed. Coat both sides with egg and press the crumbs on firmly before the triangles go into the basket.

### How do I store and reheat leftovers?

Keep them in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 180 °C / 350 °F for 3–4 minutes to bring the crunch back; the microwave makes them soft.

---

Source: [Crispy Chicken Tortilla Triangles — Webspoon World](https://webspoon.world/recipes/crispy-chicken-tortilla-triangles/)