Easy Air Fryer Chicken, Mushroom & Spinach Tortilla Pies
Mar 28, 2025 10:18 AM
This recipe for easy Air Fryer chicken, mushroom, and spinach tortilla pies is my latest obsession. Flour tortillas replace puff pastry, making these hand pies crispy yet lighter. This recent discovery is a game-changer for me. Packed with a delicious chicken, mushroom, and spinach filling, they’re a total crowd-pleaser. Plus, they come together in no time.
I have used leftover rotisserie chicken to make these pies because the meat is juicy and succulent. You can use any chicken you like but shred it so it gets properly mixed in with the sauce.
The tortilla pie concept can be a template for several other delicious pie fillings and I can’t wait to make more. I was inspired after seeing a recipe for spinach and ricotta tortilla pies in Donna Hay’s new cookbook ‘Too Easy’ which is brilliant.
Parmesan cheese acts as a seasoning here and doesn’t make them particularly cheesy. I feel like they are rich enough without extra cheese. If you wanted more of a cheesy addition, I think mozzarella could work well.
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
Prep Time:
10 minutes
Cook Time:
28 minutes
Total Time:
38 minutes
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