Prepare the Beef: Put the mince into the bowl. Season with salt, pepper, granulated garlic, and taco seasoning. Stir the mixture. In a pan, heat a tablespoon of olive oil over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until browned and fully cooked through. Stir in tomato paste and cook for an additional 2 minutes, then set aside.

Prepare the Vegetables: Chop the cucumbers finely. Remove the seeds from the tomatoes and dice them. Remove the seeds from the chili and chop. Put the vegetables in a bowl, add salt to taste, add chopped aromatic herbs and lemon juice.

Warm the Tortillas: Line the air fryer basket with foil, add a tablespoon of olive oil or spray with cooking spray and preheat for 2-3 minutes at 350F. Brush each tortilla lightly with olive oil and warm them for about 30 seconds on each side or until they are soft and slightly charred. Keep them wrapped in a clean cloth to stay warm if you have more to prepare.

Assemble the Burritos: Spoon the cooked ground beef onto the center of each tortilla. Add a generous sprinkle of grated cheese on top of the hot beef to let it melt slightly. Add the vegetable salsa from the excess juice and place on top of the cheese layer. Roll the tortilla into a tight roll and air fry until a golden brown hue is seen on both sides. Once filled, wrap tortillas tightly, securing the sides of the tortilla, to avoid them unraveling. Placing them in the air fryer basket. A single layer of filling ensured my burrito remained intact.

Bring out of the air fryer.

Cut the finished burrito in half. Wrap the edge with foil for convenience.

Serve: Accompany with a serving of the herb and cucumber salad. Offer lemon wedges on the side for an optional squeeze over the taco