Ingredients
- 4 extra-long toothpicks
- 4 teaspoons chili powder, divided
- 4 teaspoons ground cumin, divided
- 1 skinless, boneless chicken breast
- 2 teaspoons chipotle flakes
- 2 teaspoons Mexican oregano
- salt and ground black pepper, to taste
- ½ red bell pepper, sliced into thin strips
- ½ onion, sliced into thin strips
- 1 fresh jalapeño pepper, sliced into thin strips
- 2 teaspoons corn oil
- ½ lime, juiced
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Directions
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Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
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Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
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Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeño in the center of 1 breast half. Roll chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
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Place roll-ups in the air fryer basket with the toothpick side facing up. Set timer for 6 minutes.
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Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
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Drizzle lime juice evenly on roll-ups before serving.
