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Two grilled wraps are cut in half and stacked, showing fillings of sliced chicken, cucumber, lettuce, and other vegetables inside toasted tortilla bread with grill marks.
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Chicken Shawarma Wrap Recipe (Air Fryer and Pan Fry Option)

This Mediterranean chicken shawarma wrap brings together juicy marinated chicken tenders, fresh vegetables, and a creamy herb sauce—all 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.
Course Main
Cuisine American, Mediterranean
Keyword air fryer chicken shawarma, chicken shawarma wrap
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 wraps
Calories 626kcal
Author Ksenia Prints

Equipment

Ingredients

  • 1 lb chicken tenders
  • 1 tablespoon  maple syrup
  • ½ teaspoon paprika 
  • ½ teaspoon coriander
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ⅓ teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons  soy sauce
  • 1 tablespoon garlic puree
  • 1 tablespoon lemon juice
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 teaspoon za'atar
  • 4 large tortillas
  • ⅓ cup cucumber strips
  • ⅓ cup tomato strips
  • ⅓ cup shredded cheddar
  • ⅓ cup salad mix
  • 1 tablespoon olive oil (optional for pan fried method)

Instructions

Make the Marinade and Coat the Chicken

  •  In a medium bowl, mix together maple syrup, paprika, coriander, pepper, garlic powder, cumin, salt, olive oil, soy sauce, garlic puree, and lemon juice.
  • Add the chicken tenders to the marinade and coat them well. You can cook right away or let them sit for 30 minutes for more flavor.

Option 1: Air Fryer Chicken Shawarma Wrap Method

  • Preheat your air fryer to 360°F. Place the chicken in a single layer in the basket. Cook for 12 minutes, then flip the pieces over and cook for another 8-10 minutes until fully cooked.

Option 2: Pan Fried Chicken Shawarma Wrap Method

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add marinated chicken tenders in a single layer (work in batches if needed). Cook for 4–5 minutes per side, until golden brown and fully cooked (internal temperature should reach 165°F). Let rest for 5 minutes before slicing into strips.

Make Sauce, Cook, and Assemble

  • Make the sauce: While the chicken cooks, mix the sour cream, mayonnaise, and za'atar in a small bowl until smooth.
  • Prepare the chicken: Let the cooked chicken cool for about 5 minutes, then cut it into thin slices on a cutting board.
  • Wrap it up: Fold in the bottom of the tortilla first, then fold in the sides, and roll it up tightly. Be gentle so you don't tear the tortilla.
  • Cook the wraps: Heat a pan over medium heat. Place the wrapped shawarma in the pan and press down lightly with a spatula. Cook for 3-4 minutes until golden, then flip and cook the other side for 3-4 minutes.
  • Serve warm with extra sauce on the side if you like.

Nutrition

Calories: 626kcal | Carbohydrates: 22g | Protein: 31g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1299mg | Potassium: 562mg | Fiber: 1g | Sugar: 6g | Vitamin A: 367IU | Vitamin C: 5mg | Calcium: 164mg | Iron: 2mg