Add an appropriate amount of seasoning mix and cooking sauce to 150 milliliters of hot water, then begin stirring until the mixture is evenly blended.
Pour a small amount of oil into the pan. Add one chopped onion and stir-fry until it slightly browns. Then, add 500g of chicken and stir-fry for a few seconds before adding some chilli flakes. After approximately five to six minutes, add sliced courgette. Stir-fry all the ingredients for a while and then pour in half of the sauce mixture prepared earlier. Stir-fry the sauce with the ingredients for three to four minutes, then add a suitable amount of cheese and coriander. Finally, turn off the heat and stir-fry until everything is evenly mixed.
Heat the tortilla wraps and spread them flat on a plate. Place a spoonful of the cooked chicken filling in the middle of the corn cake. Then roll up the corn cake and spread the remaining sauce on top of the rolled corn cake, followed by sprinkling some cheese. Finally, place it in the air fryer oven and bake at 180 degrees Celsius for 10 minutes.