To a medium bowl, add the chicken, cream cheese, cheddar cheese, Ranch dressing, buffalo sauce, and spices. Stir together using a wooden spoon or large fork until completely combined.

Use your spoon or fork to loosely mark/divide the bowl of filling mixture into six sections (this helps divide the filling more evenly). Arrange a section of the filling in a line across the widest part of a tortilla. Fold the tortilla over the filling, then roll it up tightly and place into the air fryer (or on a plate if cooking in batches), repeating until all filling and six tortillas are used up.

Place flautas into the air fryer basket and give a quick spray of avocado oil to coat. For crispier flautas, cook in two batches of three. You can cook all six flautas at once if they fit into your air fryer, but if they are crowded or touching, they will be less crispy overall. Air fry at 380F for 8-12 minutes, or until sizzling and golden brown to your preference! Check them at 5 minutes to see how fast they’re cooking. For more even browning, flip flautas halfway through cooking.

In a small bowl, mix 1/2 cup Ranch dressing with 1-2 tablespoons buffalo sauce. Mix it up for some buffalo Ranch sauce!

Plate and serve with your favorite toppings – shredded lettuce, Ranch dressing, buffalo sauce, blue cheese crumbles, sliced green onions, etc. Store leftover cooked flautas in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350F for 7 minutes.