Grilled Chicken Shawarma Wrap (Air Fryer or Pan Fried)

This Mediterranean chicken shawarma wrap brings together juicy marinated chicken tenders, fresh vegetables, and a creamy herb sauce, all tightly wrapped in a warm tortilla and crisped to golden perfection. It’s ready in just over 30 minutes and makes a filling, flavorful lunch that won’t leave you hungry by 3 p.m.

I developed this recipe while hunting for a real lunch: something indulgent but didn’t weigh me down, packed with enough protein and fiber to carry me through a workday without wandering into the pantry an hour later, looking for a little snack to tie me over until dinner. My kids love it, it's my husband's favorite lunch to take to work, and I get to feel like a good parent and wife (while being full and satiated). So a win-win-win! 

This chicken shawarma wrap checks every box: weeknight-friendly, customizable, and packed with mediterranean flavor.

When I first started making shawarma at home, I cooked it in a pan like my family always did. It is quick, hot, and smoky. But after I bought my new air fryer, I couldn’t resist adapting it to an air fryer chicken shawarma wrap version. And let me tell you, the results were even juicier. 

Now I alternate between pan-frying and air fryer chicken shawarma depending on what’s clean and how much hands-on time I have. If you love air fryer recipes as much as I do, you’ll also want to check out my fried cheese curds, Ottolenghi-inspired air fryer asparagus, and these spicy air fryer cabbage steaks with tahini.

Ingredient Highlight: Chicken Tenders 

I recommend chicken tenders for wraps like this one for a few reasons. First, they cook quickly and evenly. Second, they’re already portioned into the perfect size, which means no trimming or pounding is needed. And third, they stay incredibly juicy on the pan or in the air fryer, especially when marinated. They’re a reliable staple in my kitchen, whether I’m making Jewish chicken soup, sheet pan sausage and veggies, or even chopped chicken livers.

Equipment Needed:

To make your own wraps, you will need the following:

• Air Fryer (Optional). For all the bells and whistles of air fryers, consult my air fryer accessories must-haves guide.
• Pan
• Mixing Bowls

How to Make Grilled Chicken Shawarma Wrap (Pan-Fried or Air Fryer)

Make the Marinade

Start by whisking together your marinade. In a medium bowl, combine maple syrup, olive oil, soy sauce, garlic puree, lemon juice and all the spices. Add the chicken tenders and toss well. You can cook them immediately, but for deeper flavor, let them marinate for 30 minutes.

Option 1: Air Fryer Chicken Shawarma Method

Preheat your air fryer to 360°F. Arrange the chicken tenders in a single layer and cook for 12 minutes. Flip them over and cook for another 8–10 minutes, or until the internal temperature hits 165°F. Let them rest for 5 minutes before slicing into thin strips.

Option 2: Pan-Fried Chicken Shawarma Method

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if needed to avoid overcrowding. Cook for 4–5 minutes per side, or until the chicken is golden and cooked through. Rest for 5 minutes, then slice.

Make the Herb Sauce

While the chicken rests, stir together the sour cream, mayo, and dried herbs for your sauce.

Assemble the Wraps

Lay a tortilla flat, spread a couple of tablespoons of the herb sauce in the center, then layer on some cheese, chicken, cucumber, tomato, and salad mix. Don’t overfill, or it’ll be hard to wrap. Add another little dollop of sauce on top.

Crisp the Wraps

To finish, roll the pan-fried or air fryer chicken wraps: fold in the bottom, then the sides, and roll it up tightly. Heat a dry pan over medium heat and place the wrap seam-side down. Press lightly with a spatula and cook for 3–4 minutes per side, until golden and crisp. Serve warm, with more sauce on the side if you like.

Storage Instructions for Chicken Shawarma Recipe

I recommend storing the wrap ingredients separately and assemble right before lunchtime. 

Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months.

Sauce: Keep the herb sauce refrigerated in a sealed jar or container for 5–6 days.

Assembled wraps: Wraps are best fresh, but you can prep and refrigerate them for a day. Reheat in a dry skillet to re-crisp before serving.

Recipe