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Air fryer chicken shawarma wrap filled with seasoned chicken, fresh vegetables, and creamy garlic sauce in a warm tortilla
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Air Fryer Chicken Shawarma Wrap - Easy, Flavor-Packed, and Weeknight-Friendly

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • For the Chicken:
  • 1.5 pounds boneless, skinless chicken thighs (or breasts, sliced thin)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked or sweet paprika
  • 1.5 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon ground cinnamon or allspice (optional, for warmth)
  • Zest of 1 lemon and 2 tablespoons lemon juice
  • For the Garlic Yogurt Sauce:
  • 1 cup plain Greek yogurt (or plain regular yogurt, drained)
  • 1 clove garlic, finely grated
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • Black pepper to taste
  • For the Wraps:
  • 4–6 pita, lavash, or large flour tortillas
  • 1 cup shredded romaine or crunchy lettuce
  • 1 medium tomato, thinly sliced
  • 1/2 small red onion, thinly sliced
  • Fresh cucumber slices or sticks
  • Fresh parsley or mint, chopped
  • Pickled cucumbers or turnips (optional but traditional and delicious)

Instructions

  • Marinate the chicken. In a bowl, mix olive oil, garlic, cumin, paprika, coriander, turmeric, pepper, salt, cinnamon or allspice (if using), lemon zest, and lemon juice. Add the chicken and toss to coat well. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
  • Preheat the air fryer. Set it to 380°F (193°C) for 3–5 minutes so the basket is hot when the chicken goes in.
  • Air-fry the chicken. Lightly oil the basket. Arrange chicken in a single layer without crowding. Cook for 12–16 minutes, flipping halfway, until the edges char slightly and the internal temperature hits 165°F (74°C). Thicker pieces may need a couple extra minutes.
  • Rest and slice. Let the chicken rest for 5 minutes, then slice into thin strips or bite-size pieces. This keeps the juices inside and the texture tender.
  • Make the garlic yogurt sauce. Stir together yogurt, grated garlic, lemon juice, olive oil, salt, and pepper. Taste and adjust with more lemon or salt as needed.
  • Warm the bread. Heat pitas or tortillas briefly in a dry skillet, microwave, or air fryer for 30–60 seconds until pliable. Warm bread makes wrapping easier and tastier.
  • Assemble the wraps. Spread a spoonful of sauce on the bread. Layer lettuce, tomato, onion, cucumber, and pickles. Add the sliced chicken and sprinkle with herbs. Drizzle more sauce on top.
  • Wrap and serve. Fold the sides in, roll tightly, and slice in half if you like. Serve immediately while warm and crisp.