Step 1

Preheat air fryer to 400 degrees F.

Step 2

Whisk together water and cornstarch in a small pan until no lumps remain. Over medium heat add 3/4 cups granulated sugar, 3/4 teaspoon cinnamon, nutmeg vanilla, lemon juice and salt to the cornstarch mixture. Cook for two minutes, stirring occasionally; mixture will begin to thicken. Add apples and turn down the heat to low for 7-12 minutes or until the apples are soft. Remove from heat.

Step 3

Place one tablespoon of caramel sauce on each warm tortilla and top with 1/2 cup of the apple mixture.

Step 4

Tuck the ends and roll the tortilla to create a chimichanga. Secure with a toothpick if needed.

Step 5

Spray air fryer basket with cooking spray and place two rolled chimichangas, seam side down, in the basket. Air fry for seven minutes.

Step 6

Combine brown sugar and remaining granulated sugar in a shallow bowl.

Step 7

Remove cooked chimichangas from basket and roll in cinnamon-sugar mixture. Top with vanilla ice cream and a drizzle of caramel sauce if desired.