🍌 Extra-Crispy Air-Fried Banana Split Chimichangas 🍫

Lay your flour tortillas flat on a clean surface. In the lower center of each tortilla, spread a teaspoon of thick caramel sauce. Layer 4 to 5 banana slices directly over the caramel, followed by a generous tablespoon of dark chocolate chips and a scattering of strawberry micro-cubes.

Fold the left and right sides of the tortilla tightly inward over the sweet split filling, then roll the tortilla upward from the bottom into a dense, compact cylinder. Press down firmly on the seams to flatten them slightly. Repeat for all 6 wraps.

Using a pastry brush, paint the entire exterior surface of each completed cylinder generously with the melted butter. Immediately roll the wet, buttered chimichangas in the cinnamon-graham cracker crumb mixture, pressing firmly so the sweet starches lock uniformly into a thick outer dust jacket.

Preheat your air fryer to 200°C (400°F). Arrange the chimichangas in a single, uncrowded layer inside the basket, seam-side down to completely lock the architecture against heavy air currents. Air fry for 7–8 minutes, gently flipping them over at the 4-minute mark.

Watch through the window as the graham cracker crust caramelizes and the underlying tortilla blisters heavily. They are officially done when the shell feels completely unyielding and rigid. Let them set for 2 minutes to allow the volcanic chocolate and hot caramel to stabilize. Serve roaring hot with a scoop of cold vanilla bean ice cream!