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Air Fryer Chicken Shawarma Wraps Recipe

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4.2 from 14 reviews

This Air Fryer Chicken Shawarma recipe offers a flavorful and healthier twist on the classic Middle Eastern wrap. Marinated chicken tenders are air-fried to juicy perfection, then combined with a creamy herb sauce, fresh vegetables, and melted cheese in warm tortillas. The wraps are lightly pan-toasted for a crispy finish, making for a delicious and easy-to-make meal perfect for lunch or dinner.

Ingredients

Marinade and Chicken

  • 1 lb chicken tenders
  • 1 tbsp maple syrup
  • ½ tsp paprika
  • ½ tsp coriander
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ⅓ tsp salt
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp garlic puree
  • 1 tbsp lemon juice

Sauce

  • ½ cup sour cream
  • ½ cup mayonnaise
  • ⅓ tsp dried herbs (such as oregano, thyme, or parsley)

Wrap Assembly

  • 4 large tortillas
  • ⅓ cup cucumber strips
  • ⅓ cup tomato strips
  • ⅓ cup shredded cheddar cheese
  • ⅓ cup salad mix (lettuce or mixed greens)

Instructions

  1. Make the marinade: In a medium bowl, thoroughly mix maple syrup, paprika, coriander, black pepper, garlic powder, cumin, salt, olive oil, soy sauce, garlic puree, and lemon juice until combined.
  2. Marinate the chicken: Add the chicken tenders to the marinade and coat each piece well. You may cook immediately or cover and let the chicken marinate for 30 minutes to enhance the flavors.
  3. Cook the chicken: Preheat the air fryer to 360°F (182°C). Arrange the marinated chicken tenders in a single layer in the air fryer basket. Cook for 12 minutes, then flip the pieces and continue cooking for an additional 8 to 10 minutes until the chicken is fully cooked and internal temperature reaches 165°F (74°C).
  4. Prepare the sauce: While the chicken cooks, mix sour cream, mayonnaise, and dried herbs in a small bowl until the sauce is smooth and well combined.
  5. Slice the chicken: Once cooked, let the chicken rest for about 5 minutes to retain juices, then slice it thinly on a cutting board.
  6. Assemble the wraps: Lay a tortilla flat on your workspace. Spread approximately 2 tablespoons of the prepared sauce in the center. Add a layer of shredded cheddar, sliced chicken, salad greens, cucumber strips, and tomato strips. Avoid overfilling to ensure easy wrapping. Top with a small additional spoonful of sauce.
  7. Wrap it up: Fold in the bottom edge of the tortilla first, then fold in the sides and roll it tightly to secure all ingredients inside, being careful not to tear the tortilla.
  8. Toast the wraps: Heat a skillet or pan over medium heat. Place the wrapped shawarma seam side down in the pan and press lightly with a spatula. Cook for 3 to 4 minutes until the tortilla is golden brown and crispy, then flip and toast the other side for another 3 to 4 minutes.
  9. Serve: Serve the warm chicken shawarma wraps immediately, with extra sauce on the side for dipping if desired.

Notes

  • Marinating the chicken for 30 minutes enhances the flavor but is optional if you're short on time.
  • You can substitute the chicken tenders with boneless skinless chicken thighs for a juicier texture.
  • Adjust the dried herbs in the sauce according to your preference, such as adding sumac or za'atar for a more authentic flavor.
  • For a dairy-free option, replace sour cream and mayonnaise with plant-based alternatives.
  • Warm the tortillas before assembling to make them more pliable and less likely to tear during wrapping.
  • Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe consumption.

Find it online: https://cozyplatter.com/air-fryer-chicken-shawarma-wraps-recipe/