Air Fryer Chicken Shawarma Wraps
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Our Mediterranean air fryer chicken shawarma recipe features tender chicken seasoned and cooked to perfection. Serve with the easy lemon tahini sauce, marinated cucumber tomato salad and wrapped up in soft naan bread.
When it comes to making Mediterranean and Greek food, recipes can vary greatly. Most of the time it’s because these types of recipes are made with flavors and spices that can change based on regions (think of the various BBQ recipes you find in the US).
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But I promise you, once you make homemade chicken shawarma in the air fryer, you’ll never want to go to the restaurant again. The flavors are warm and tangy, and the gyro lovers will want to give these a try, too. We’ve also shared a few of our favorite ways to serve the meat below.
Today I’m using store-bought naan bread to make things easier, but I also have an air-fried garlic naan bread recipe if you want to give the homemade version a try. It’s a versatile recipe and you can also use it to make naan pizza.
What is Chicken Shawarma?
This dish is very popular in the Middle East region, but it takes a while to cook if you were making it authentically. Traditional chicken shawarma is made by marinating the meat for an extended period of time.
It’s then placed on a rotisserie for several days where it is slow roasted in its juices so it comes out tender and flavorful. Try our Huli Huli Chicken recipe for an island-style marinade.
Ingredients Needed
The ingredient list looks long but don’t be intimidated – you probably have most of the items needed in your pantry.
Chicken Shawarma Seasoning Mix:
- minced garlic – fresh minced is best but use jarred if that’s all you have
- juice of 1 lemon
- olive oil
- spices: cumin, paprika, ground cloves, turmeric, cinnamon, salt and pepper
Chicken Sandwich Wrap Ingredients:
- boneless skinless chicken breasts – cut into slices
- naan bread
Lemon Tahini Sauce:
- tahini paste – you can find this in the ethnic food section at the grocery store
- warm water
- lemon juice – use fresh (please!)
- minced garlic
- cumin
- salt
- parsley
Cucumber Tomato Salad:
- tomatoes
- cucumber
- red onion
- lemon juice
- white wine vinegar
- olive oil
- fresh parsley
- salt and pepper
How to Make Air Fryer Chicken Shawarma
Make the seasoning blend: Stir together the minced garlic, oil, lemon juice, cumin, paprika, cloves, turmeric, cinnamon, salt, and pepper.
Marinate: Add the sliced chicken and give it a stir to evenly coat. Cover the bowl and marinate for at least 6 hours or overnight in the refrigerator.
Air Fry: Preheat the air fryer to 400 degrees F and line the basket with aluminum foil. Use enough so you can fold up the edges to create a “tray” so the marinade doesn’t drain out. Place the seasoned chicken in the foil-lined basket and cook for 8 to 10 minutes.
Make the salad: In the meantime, dice the tomatoes, cucumber, and red onions and place in a bowl. Then stir in the vinegar, lemon juice, olive oil, salt, pepper, and parsley.
For the tahini sauce: In a small mixing bowl, combine the warm water, tahini paste, lemon juice, garlic, and spices. Mix until it’s smooth and creamy, then set aside.
Assemble Shawarma wraps: Spread tahini sauce on the naan bread, add the chicken, top with cucumber tomato salad, and drizzle with additional tahini sauce if desired. Fold the edges up and wrap in foil to keep the sandwich together.
Tips to Prepare
- You can swap the chicken breasts for boneless skinless chicken thighs. Just be sure to trim excess fat, then marinate for 1-2 hours before cooking.
- Marinating the chicken is key to tender and flavorful meat, so be sure to allow enough time for that.
- Use pita, flatbread or a tortilla in place of the naan bread.
- Make ahead tip: prepare the chicken, salad and sauce ahead of time and store separately in the refrigerator. Then all you need to do is reheat the meat in the air fryer or on the stove top and assemble your wraps.
- For meal prepping: make a double batch of meat for meals throughout out the week.
Serving Suggestions
Serve shawarma wraps with homemade potato chips or Ranch roasted chickpeas.
Low carb options: Serve the cooked chicken over a Greek salad or your favorite greens, swap the naan bread for a lettuce wrap, or serve in a bowl over cauliflower rice.
How to Store
Keep the chicken, sauce, and salad in separate airtight containers and store leftovers in the refrigerator for up to 4 days. The salad will start to break down and get watery the longer it is stored.
Our Favorite EASY
Air Fryer Chicken Recipes
**Save Air Fryer Chicken Shawarma Recipe for Later**
Air Fryer Chicken Shawarma Wraps
Equipment
- Bowls
Ingredients
Chicken & Seasoning Mix:
- 2 Tablespoons olive oil
- 1 lemon, juiced
- 1 Tablespoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon ground cloves
- ¼ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1½ pounds boneless skinless chicken breast, about 3 breasts, cut in slices
Lemon Tahini Sauce:
- ½ cup tahini paste
- 1/3 cup warm water
- 2 teaspoons lemon juice
- 1 Tablespoon minced garlic
- ¼ teaspoon cumin
- ¼ teaspoon Kosher salt
- 2 1/2 teaspoons dried parsley
Cucumber Tomato Salad:
- 1 cup tomatoes, diced
- 1 cup cucumber, diced
- 2 Tablespoons red onion, minced
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar
- 2 teaspoons olive oil
- 2 Tablespoons fresh parsley, chopped
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
For Wraps:
- 6 naan breads
Instructions
- Mix together all the shawarma seasoning ingredients in a medium-size bowl. Add the sliced chicken and marinate for at least 6 hours or overnight.
- Line the air fryer basket with aluminum foil, creating a tray with raised edges to contain the marinade. Remove foil liner and set aside.
- When you are ready to cook, preheat the air fryer to 400° F.
- Carefully place the foil liner inside the basket and add the seasoned chicken. Cook for 8-10 minutes or until internal temperature reaches 160°F on a meat thermometer.
- Combine all the ingredients for the tahini sauce in a small mixing bowl and stir until the sauce is smooth and creamy. Set aside.
- While chicken is cooking, place all the salad ingredients in a medium bowl and stir to combine. Set aside.
- Now you’re ready to assemble your Shawarma wraps: spread lemon tahini sauce on a naan bread, add chicken slices, then cucumber tomato salad and finish with additional sauce if desired. Fold up the naan edges and wrap sandwich in parchment or foil.
Notes
- While the chicken is more flavorful and tender the longer it marinates, you can cut the marinating time to 2 hours if you’re pinched for time.
- Use pita, flatbread or tortilla in place of the naan bread if preferred.
- Store leftovers, separately, in airtight containers in the refrigerator for 3-4 days. The salad will start to break down the longer it is stored.
- Recipe can easily be doubled for meal prepping.
- Low carb serving options: over salad greens, in lettuce leaf wraps or over cauliflower rice as a bowl.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
