20-Minute Cheesy Chicken Tortilla Rolls: Quick, Saucy and Seriously Cheesy
When dinner needs to happen fast but you still want something warm, comforting and properly satisfying, these 20-Minute Air Fryer Cheesy Chicken Tortilla Rolls are exactly the kind of recipe to keep on repeat. Soft mini tortillas are filled with tender roasted chicken and mozzarella, then nestled into a simple tomato and basil sauce and topped with even more cheese before being air fried until hot, bubbling and golden. Using already cooked chicken keeps the preparation incredibly quick, while the passata makes the rolls juicy and flavourful without requiring a separate sauce to be cooked first. The result is an easy 20-minute dinner with plenty of melted mozzarella, tender chicken and rich tomato flavour in every bite. If you enjoy quick tortilla dinners like this, make sure to try my Cheesy Chicken Tortilla Pockets and Baked Tortilla Parcels.
Scroll down or tap ‘Jump to Recipe’ for the full printable recipe card.
Simple Ingredients, Big Flavours
The beauty of these Cheesy Chicken Tortilla Rolls is that every ingredient is familiar, affordable and easy to find, yet together they create something that feels much more indulgent than the effort involved. Chicken, mozzarella and tomato are already a winning combination, and wrapping them inside tortillas turns them into a quick comfort-food dinner that is just as practical as my Easy Baked Tortilla Rolls and Cheesy Chicken Tortilla Boats.
- Mini tortillas – Small, soft flour tortillas are ideal because they roll tightly and fit neatly into the baking dish. They soften slightly where they meet the tomato sauce.
- Roasted chicken – Using cooked shredded chicken is the shortcut that makes this recipe so quick. Leftover roast chicken works perfectly, but any simply cooked chicken breast or thigh can be used.
- Mozzarella – Mozzarella goes inside the tortillas and over the top. It gives the filling a creamy, stretchy texture and creates the bubbling golden cheese layer that makes these rolls so tempting.
- Passata – Smooth passata creates an instant tomato sauce without the need to simmer anything on the hob first. It also provides enough moisture to keep the tortillas tender as they cook.
- Ground coriander – A small amount adds gentle warmth and an aromatic background note without overpowering the chicken or tomato.
- Fresh basil – Chopped basil brings freshness to the passata and gives the sauce that familiar tomato-and-herb flavour.
- Sugar – Just a pinch helps soften the natural acidity of the tomatoes. It should not make the sauce taste sweet; it simply rounds everything out.
- Salt and black pepper – Simple seasoning is all you need to bring the chicken, mozzarella and tomato together.
How to Make 20-Minute Air Fryer Cheesy Chicken Tortilla Rolls
These Cheesy Chicken Tortilla Rolls come together quickly because the chicken is already cooked and the tomato sauce is mixed directly in the baking dish. You only need to fill and roll the tortillas, season the passata, assemble everything and let the air fryer do the rest.
Fill and Roll the Tortillas
Working with one tortilla at a time, place it on a flat work surface. Add one-quarter of the shredded roasted chicken to the centre, then top with a little grated mozzarella. Roll the tortilla up tightly to enclose the filling. Repeat with the remaining tortillas, chicken and mozzarella, making sure to reserve some of the grated mozzarella for topping the rolls before cooking.
Prepare the Tomato and Basil Sauce
In a 15 x 15 cm (6 x 6-inch) square baking dish, combine the passata with salt and freshly ground black pepper to taste, the ground coriander, a pinch of sugar and the finely chopped fresh basil. Stir everything together until the seasonings and herbs are evenly distributed throughout the sauce. The small amount of sugar helps balance the natural acidity of the tomatoes without making the sauce taste sweet.
Once the sauce is mixed, scoop out about ½ cup of the seasoned passata and set it aside. Leave the remaining sauce in the bottom of the baking dish, ready for the tortilla rolls.
Assemble the Tortilla Rolls
Arrange the filled tortilla rolls directly in the baking dish on top of the tomato sauce, positioning them seam-side down so they stay securely rolled while cooking. Spoon the reserved ½ cup of passata over the tortillas and spread it evenly across the tops.
Finish by sprinkling the remaining grated mozzarella over the rolls. This creates the melted, bubbling cheese layer on top while the mozzarella inside the tortillas becomes soft and stretchy.
Air Fry Until Bubbling and Golden
Place the baking dish in the air fryer and cook at 160°C (320°F) for approximately 10–15 minutes. The rolls are ready when the tomato sauce is hot and bubbling and the mozzarella on top has completely melted and turned lightly golden. Air fryers can vary quite a lot in how quickly they brown cheese, so keep an eye on the dish towards the end of the cooking time. If the mozzarella starts to brown too quickly before the rolls are fully heated through, loosely cover the baking dish with aluminium foil and continue cooking for the remaining time.
Oven Method
You can also prepare these tortilla rolls in an oven. Assemble the recipe exactly as described, then place the baking dish in a preheated oven at 180°C (350°F) fan. Bake for approximately 15–20 minutes, or until the rolls are piping hot throughout, the tomato sauce is bubbling around them and the mozzarella has melted and turned golden on top.
Serve Straight Away
Serve the Cheesy Chicken Tortilla Rolls immediately, straight from the air fryer or oven, while the sauce is still hot and bubbling and the mozzarella is soft and melted. Spoon some of the tomato sauce from the bottom of the dish over each roll and enjoy them while they are at their cheesiest, sauciest best.
Scroll down for the full printable recipe card with exact measurements.
Why We Love 20-Minute Air Fryer Cheesy Chicken Tortilla Rolls
This recipe delivers everything you want from a busy-day dinner: it is quick, comforting, cheesy and requires very little hands-on cooking. Using already roasted chicken saves time, while the mini tortillas turn a handful of everyday ingredients into a proper baked-style meal rather than another leftover chicken dinner. The passata keeps the tortillas soft and saucy, fresh basil lifts the tomato flavour, and mozzarella brings everything together with that generous molten finish. It is also easy to scale up if you are feeding more people and just as easy to adapt depending on what cooked chicken or cheese you already have. If this is exactly your kind of low-effort comfort food, you should also try my Cheesy Beef Tortilla Parcels and Tex-Mex Chicken Tortilla Cups.
Perfect for Any Occasion
These Cheesy Chicken Tortilla Rolls work just as well for a speedy midweek dinner as they do for an easy weekend lunch when you do not want to spend ages in the kitchen. They are especially useful when you have leftover roast chicken that needs using, and because everything cooks together in one small dish, there is very little cleaning up afterwards. Serve the rolls straight from the baking dish for a relaxed family meal, add a crisp salad for something fresher, or make a few tortilla dishes together when feeding friends. For entertaining, you could add my Tortilla Cups with Avocado and Tomato Feta Topping or Tortilla Quiche Cups (Protein-Rich) to the table for an easy mix of hot and cold tortilla recipes.
Instagram Tutorial & More
Want to see how these rolls come together? Watch our quick video on Instagram or our slower step-by-step video on YouTube, and don’t miss our other easy and delicious recipes:
- Brie and Cranberry Tortilla Cups
- Baked Tortilla Parcels
- Tortilla Cups with Hummus Pesto
- Avocado Egg Tortilla Cups
- Courgette Tortilla Quiches
- High-Protein Tortilla Chicken Quiche
- Salmon and Spinach Tortilla Quiches
Happy cooking,
Izabella
Description
These 20-Minute Air Fryer Cheesy Chicken Tortilla Rolls are the kind of easy dinner that looks far more indulgent than the effort involved. Soft tortillas are filled with shredded roasted chicken and mozzarella, then nestled into a simple tomato, basil and coriander sauce. As they cook, the tortillas soak up just enough sauce while the cheese melts into a bubbling golden topping. They are quick to assemble, family-friendly and perfect for using up leftover chicken. Serve them straight from the air fryer while the cheese is still molten and the sauce is piping hot.
Ingredients
Instructions
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Working with one tortilla at a time, place it on a flat work surface. Add one-quarter of the shredded chicken to the centre and top with a little grated mozzarella. Roll the tortilla up tightly, then repeat with the remaining tortillas, chicken and mozzarella, reserving some of the mozzarella for topping.
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In a 15 x 15 cm (6 x 6-inch) square baking dish, combine the passata with salt, pepper, ground coriander, sugar and chopped basil. Mix until well combined, then scoop out about ½ cup of the seasoned passata and set aside.
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Arrange the tortilla rolls in the baking dish, seam-side down. Spoon the reserved passata over the top and spread it evenly over the rolls. Sprinkle with the remaining mozzarella.
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Air fry at 160°C (320°F) for 10–15 minutes, until the sauce is bubbling and the cheese is melted and golden. If the cheese starts to brown too quickly, loosely cover the dish with aluminium foil for the remaining cooking time.
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Alternatively, bake in a preheated oven at 180°C (350°F) fan for 15–20 minutes, or until piping hot throughout and the cheese is melted and golden.
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Serve immediately, straight from the air fryer or oven, while everything is hot, saucy and covered in that irresistible pool of melted cheese.
Nutrition Facts
Servings: 2 ServingCalories:506.08kcalTotal Fat:23.35gCholesterol:115.5mgSodium:478.27mgPotassium:893.5mgTotal Carbohydrate:35.28gDietary Fiber: 5.85gSugars: 6.68gProtein:40.41gVitamin A: 182.81IUVitamin C: 14.08mgCalcium: 460.26mgIron: 4.31mgVitamin D: 0.3IUVitamin E: 2.79IUVitamin K: 16.41mcgVitamin B6: 0.6mgVitamin B12: 1.92mcgPhosphorus: 616.02mgMagnesium: 99.04mgZinc: 4.47mg
Note
- Use small tortillas around 14 cm (5½ inches) in diameter so they fit neatly into a 15 x 15 cm (6 x 6-inch) baking dish.
- Leftover roast chicken works perfectly here. You can also use any cooked chicken breast or thigh meat, shredded into small pieces.
- Reserve some of the mozzarella for the top so you get that golden, bubbling cheese finish.
- Make sure your baking dish is suitable for use in the air fryer and fits comfortably inside the basket.
- Air fryer models vary, so start checking the rolls after 10 minutes. If the cheese browns too quickly, loosely cover the dish with aluminium foil.
- A small pinch of sugar helps balance the acidity of the passata without making the sauce taste sweet.
- Serve immediately while the sauce is hot and bubbling and the mozzarella is still melted and stretchy.
- For the oven method, bake at 180°C (350°F) fan / 200°C (400°F) conventional for 15–20 minutes.
