Description
This Air Fryer Chicken Shawarma recipe offers a flavorful, healthy twist on a classic Middle Eastern dish, featuring marinated chicken tenders cooked to perfection in an air fryer and wrapped in warm tortillas with fresh vegetables and a creamy herb sauce. It’s quick to prepare, easy to cook, and perfect for a satisfying 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 or thyme)
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
- Make the marinade: In a medium bowl, mix together maple syrup, paprika, coriander, black pepper, garlic powder, cumin, salt, olive oil, soy sauce, garlic puree, and lemon juice until well combined to prepare a flavorful marinade for the chicken.
- Marinate the chicken: Add the chicken tenders to the marinade and toss to coat them evenly. You can cook right away or cover and let the chicken sit for 30 minutes in the refrigerator for deeper flavor penetration.
- Cook the chicken: Preheat your air fryer to 360°F (182°C). Place the marinated chicken tenders in a single layer inside the air fryer basket. Cook for 12 minutes, then flip each piece over and continue cooking for another 8-10 minutes until the chicken is fully cooked through and has a nice char.
- Make the sauce: While the chicken is cooking, combine sour cream, mayonnaise, and dried herbs in a small bowl. Stir until smooth and set aside to accompany the shawarma wraps.
- Prepare the chicken slices: Once cooked, remove the chicken from the air fryer and let it rest for about 5 minutes. Then, slice the chicken tenders thinly on a cutting board to prepare for assembling the wraps.
- Assemble the wraps: Lay a tortilla flat on a clean surface. Spread approximately 2 tablespoons of the herb sauce in the center. Add a layer of shredded cheddar cheese, sliced chicken, salad mix, cucumber strips, and tomato strips. Be careful not to overfill to make wrapping easier. Add a small extra spoonful of sauce on top for extra creaminess.
- Wrap the shawarma: Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the wrap tightly. Handle gently to avoid tearing the tortilla.
- Cook the wraps: Heat a pan over medium heat. Place the wrapped shawarma seam-side down in the pan and press lightly with a spatula. Cook for 3-4 minutes until the tortilla turns golden brown and crisp. Flip and cook the other side for another 3-4 minutes to achieve even crispiness.
- Serve: Serve the wraps warm with extra herb sauce on the side if desired for dipping or drizzling.
Notes
- Marinating the chicken for 30 minutes enhances the flavor but is optional if short on time.
- The air fryer cooks chicken faster and healthier with less oil than traditional frying.
- Feel free to substitute mayonnaise with Greek yogurt for a lighter sauce.
- Use gluten-free tortillas if dietary restrictions require it.
- Crisping up the wraps in a pan adds a delicious crunch and seals the filling better.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Middle Eastern