Cook the chicken breasts in the preheated Air Fryer for approximately 6 minutes.
Turn them over and cook for an additional 6 minutes.
While the chicken cooks, prepare the sauce by mixing the peanut butter, sesame oil, soy sauce, vinegar, ginger, garlic, brown sugar, and lemon juice in a bowl.
Slice the cooked chicken crosswise into 1/4-inch strips and toss it in the peanut sauce until evenly coated.
Set the Air Fryer temperature to 390°F (199°C).
Spoon the coated chicken onto each tortilla, add bell peppers, and wrap tightly.
Spray each wrap with nonstick cooking spray and bake in the Air Fryer for about 7 minutes.
Serve warm and enjoy!
Notes / Tips / Wine Advice:
Wine AdvicePair these peanut chicken and pepper wraps with a crisp Sauvignon Blanc or a light Riesling to complement the flavors of the peanut sauce and fresh peppers.