Preheat your air fryer to 400°F. Place the diced chicken breast in the fryer basket and cook for about 10 minutes.

While the chicken cooks, dice the tomato and chop the lettuce, setting them aside in separate bowls.

Spread a layer of light mayo over the flatbread, sprinkle half of the cheese, add cooked chicken, bacon, tomatoes, lettuce, and remaining cheese.

Fold the edges of the flatbread tightly to form a secure wrap.

Heat a skillet over medium-high heat, spray the wrap with butter spray, and cook seam-side down for 3-4 minutes on each side until golden brown.

Remove the crunchwrap from the skillet, let it cool for a minute, cut in half, and serve warm.