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Photo of Air fryer Mexican crisp and spicy chicken parcels by WW

Air fryer Mexican crisp and spicy chicken parcels

2 - 3
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min


Raw skinless chicken breast

400 g, cut into 3cm pieces


cup(s), (85ml)

White self-raising flour

¼ cup(s), (35g)


1 tbs, Mexican spice variety

Dried oregano

1 tsp

Lebanese cucumber

½ medium, finely chopped


½ medium, finely chopped

Fresh coriander

2 tbs, chopped

Fresh red chilli

1 whole, finely chopped

Lime juice

1 tbs

Olive oil

1 tbs

Cos lettuce

4 cup(s), (240g) baby, leaves separated

Oil spray

2 x 3 second spray(s)


  1. Preheat air fryer to 200˚C.
  2. Combine chicken and buttermilk in a large bowl. Toss to coat. Combine flour, spice mix and oregano in a shallow dish and season. Toss half the chicken in the flour mixture until coated. Lightly spray airfryer basket with oil. Place coated chicken in basket and lightly spray with oil. Insert basket and set timer to 4 minutes. Set aside when golden and cooked through. Repeat with the remaining chicken and flour mixture.
  3. Meanwhile, combine cucumber, avocado, coriander, chilli, lime juice and oil in a bowl. Serve leaves, salsa and hot chicken for people to make their own parcels.


VARIATION: Add 1 tbs extra light sour cream per serve. Swap chicken for firm white fish fillets.