Air Fryer Chicken Shawarma Wraps

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Air Fryer Chicken Shawarma Wraps

These Mediterranean Air Fryer Chicken Shawarma Wraps feature tender, perfectly seasoned chicken. Serve these flavorful wraps with a refreshing lemon tahini sauce and a marinated cucumber tomato salad, all wrapped up in soft naan bread.

Prep Time20

Cook Time8

Optional Marinade Time6

Total Time6 28

Course: Dinner, Main Course

Cuisine: Mediterranean

Servings:

Calories: 671kcal

Author: Lori @ I Heart Air Frying

Equipment

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.

Nutrition