Name: Air Fryer Chicken Shawarma
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 lb chicken tenders; 1 tbsp maple syrup; ½ tsp each: paprika (coriander, black pepper, garlic powder, cumin); ⅓ tsp salt; 2 tbsp olive oil; 2 tbsp soy sauce; 1 tbsp garlic puree; 1 tbsp lemon juice; ½ cup sour cream; ½ cup mayonnaise; ⅓ tsp dried herbs; 4 large tortillas; ⅓ cup cucumber strips; ⅓ cup tomato strips; ⅓ cup shredded cheddar; ⅓ cup salad mix

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Make flavorful air fryer chicken shawarma with this recipe! Marinate chicken in shawarma spice, then air fry.

Two grilled wraps, inspired by a Chicken Shawarma recipe, are placed on a green plate atop a yellow cloth. In the background, small bowls of sauce and shredded cheese sit with herbs scattered nearby.

There's something comforting when the kitchen smells like a Middle Eastern street food market. This air fryer chicken shawarma brings the nostalgia with all the flavors.

The combination warm spices like cumin, coriander, and paprika turns simple chicken tenders into something that can pass for restaurant shawarma, all without the need for a vertical rotisserie. The air fryer creates those crispy edges while keeping the chicken juicy inside, achieving what traditionally takes hours in 20 minutes.

The marinade does double duty here—the maple syrup helps the spices caramelize in the air fryer while the soy sauce adds an unexpected depth of flavor that makes everyone ask for the "secret ingredient."

I often prepare the chicken in the morning, letting it marinate while I'm at work, so dinner practically makes itself when evening rolls around. The mix of paprika, coriander, black pepper, and cumin creates that authentic shawarma flavor profile.

While the chicken cooks, I have plenty of time to prep for accompaniments and whip up the simple sauce. For a more authentic experience, I sometimes swap the mayo-based sauce for my homemade tahini—its nutty richness pairs perfectly with the spiced chicken.

When we're in a more fusion mood, I'll serve the shawarma with Mexican-style black bean hummus or Greek-inspired white bean hummus with feta on the side, creating a Mediterranean feast that makes everyone happy.

My family has turned shawarma night into an active dinner experience. I set out all the components—and let everyone build their own wraps. My kids love the assembly process, carefully layering their favorite ingredients and insisting to wrap them on their own. The pan-crisping step at the end is optional but worth it for that restaurant-style golden exterior.

If you're craving takeout flavors without the delivery fee or looking for a fun, interactive dinner that brings everyone to the table, this air fryer shawarma is a great option. The leftovers are perfect lunch wraps the next day, and whether you’re piling it into pitas, layering it over rice, or tossing the leftovers into a salad, this air fryer chicken shawarma fits right in.

Ingredients

Chicken tenders – These cook quickly and absorb the shawarma seasoning well, giving a juicy, tender bite. I find they are perfect for the air fryer because they stay moist and cook evenly. You can substitute with boneless chicken thighs for a richer, juicier flavor.
Paprika – An essential spice in shawarma blends, paprika adds a subtle smoky flavor. I prefer smoked paprika for the depth it brings, but regular paprika will work if that's what you have.
Maple syrup – This helps the spices caramelize, it works so much better than sugar.
Soy sauce – Adds saltiness and umami while also helping to tenderize the chicken. I use it to balance the spices in shawarma.
Sour cream – A creamy, tangy base for the sauce that cuts through the strong spices in the chicken. I've used Greek yogurt in place of sour cream for a thicker, tangier sauce, which works especially well if you like extra acidity.
Mayonnaise – Gives the shawarma sauce a rich, smooth texture. It helps coat the chicken and adds to the creaminess. For a lighter alternative, I’ve swapped it with avocado-based mayo, which blends in nicely.
Shredded cheddar – Though not traditional, cheddar adds a sharp contrast and melts nicely in the wrap. If you're looking for a more traditional taste, you can replace it with feta or skip the cheese entirely.
Tortillas – These are the base for wrapping up the chicken. I use soft flour tortillas, but whole wheat or gluten-free varieties are great alternatives for a healthier option.
Cucumber strips – Adds a fresh, crunchy element that balances the spices of the chicken. If you prefer, you can replace cucumber with shredded carrots or fresh lettuce for a refreshing crunch.
Salad mix – Gives the wrap a fresh, crunchy texture that contrasts the richness of the chicken and sauce. I like using a mix of spinach and arugula for a peppery bite, but romaine or iceberg lettuce will work just as well.

See the recipe card for exact quantities.

Step-by-step Instructions

Grilled wraps filled with sliced chicken shawarma, lettuce, tomato, cucumber, and onion are stacked on a green plate. A yellow cloth and small bowls of sauce are on the table—perfect for an easy air fryer recipe.

This air fryer chicken shawarma is a quick and easy way to enjoy all the classic flavors of shawarma with minimal effort. The juicy, tender chicken, paired with a rich, creamy sauce and wrapped in a soft tortilla, creates a satisfying meal. With a few simple steps, you can have a flavorful and hearty dish on the table in no time.

Make the Marinade

Raw chicken strips marinating in a brown sauce inside a clear glass bowl, with a white spatula resting in the mixture—perfect for a flavorful Chicken Shawarma recipe. The bowl sits on a light, textured surface.

In a medium-sized bowl, combine the maple syrup, paprika, coriander, pepper, garlic powder, cumin, salt, olive oil, soy sauce, garlic puree, and lemon juice. Stir everything together until it forms a smooth marinade. Add the chicken tenders to the marinade, making sure they are fully coated. You can either cook the chicken immediately or let it sit for 30 minutes to allow the flavors to develop more.

Cook the Chicken

Raw, marinated chicken tenders for a flavorful Chicken Shawarma recipe are arranged in a single layer inside an air fryer basket, ready to be cooked on a light-colored surface.

Preheat your air fryer to 360°F (180°C). Arrange the marinated chicken tenders in a single layer in the air fryer basket. Cook for 12 minutes, flipping the chicken halfway through the cooking time. After 12 minutes, check the chicken, and cook for an additional 8-10 minutes, or until fully cooked and golden brown.

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Make the Sauce

A bowl filled with a creamy white mixture, likely a sauce or dressing for Chicken Shawarma, with a lavender-colored spatula resting inside. The bowl is placed on a light, textured surface.

While the chicken is cooking, prepare the sauce. In a small bowl, combine the sour cream, mayonnaise, and dried herbs. Stir well until the mixture is smooth and creamy. Set the sauce aside.

Prepare the Chicken

Cooked, golden-brown chicken tenders are arranged in a single layer inside an air fryer basket, set on a white surface. This easy air fryer recipe gives the chicken a seasoned, slightly crispy appearance reminiscent of Chicken Shawarma.

A white plate contains several slices of seasoned chicken breast, reminiscent of Chicken Shawarma, arranged in a casual pile on a light-colored surface—perfect for trying in your next Air Fryer recipe.

Once the chicken is cooked, remove it from the air fryer and let it cool for about 5 minutes. After it has cooled, slice the chicken into thin strips using a cutting board and a sharp knife.

Assemble the Wraps

A whole wheat tortilla on a light surface, topped with sliced lettuce, cucumbers, tomatoes, shredded cheese, and juicy Air Fryer Chicken Shawarma, drizzled with white sauce—this easy recipe is ready to be wrapped.

Lay a tortilla flat on a clean surface. Spread about 2 tablespoons of the sauce in the center of the tortilla. Top with some shredded cheese, sliced chicken, lettuce, cucumber, and tomato. Be careful not to overfill the tortilla to avoid difficulty when wrapping it. Add a small spoonful of sauce on top of the fillings.

Wrap It Up

Two folded burritos wrapped in light brown tortillas, placed side by side on a white textured surface—an easy Air Fryer recipe inspired by chicken shawarma flavors.

To fold the wrap, start by folding in the bottom of the tortilla, then fold in the sides. Roll the tortilla tightly, being gentle so it doesn’t tear.

Cook the Wraps

Two grilled burritos with visible grill marks, inspired by a chicken shawarma recipe, are placed side by side on a round, green-rimmed plate set on a light-colored, textured surface.

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 the bottom is golden and crispy. Flip the wrap and cook the other side for another 3-4 minutes. This will give the wrap a nice, golden finish.

Serve

A plate with three grilled chicken shawarma wraps filled with sliced chicken, cucumbers, tomatoes, and lettuce. The wraps are cut to reveal the fillings and served on a green plate with a yellow cloth underneath—an easy air fryer recipe!.

Serve the wraps warm, with extra sauce on the side if desired. They make a great meal for lunch or dinner and are perfect for meal prepping or family dinners.

Storage

Close-up of a grilled Chicken Shawarma wrap cut in half, showing sliced chicken, lettuce, cucumber, and other vegetables inside. The wrap has visible grill marks and is placed on a table with blurred food in the background.

You can make the chicken shawarma ahead of time by marinating and cooking the chicken tenders. Once cooked, let the chicken cool to room temperature and store it in an airtight container in the refrigerator for up to 3 days. Alternatively, the cooked chicken can be frozen for up to 3 months. To use later, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.

If you prefer, you can also assemble the wraps ahead of time. After preparing the chicken, spread the sauce and add the fillings to the tortillas, then wrap them up. Store the wrapped shawarmas in the fridge for up to 2 days, or freeze them for up to 3 months. To reheat, wrap the frozen wraps in foil and bake at 350°F (175°C) for about 15-20 minutes, or heat them in a pan over medium heat for a few minutes on each side.

Top Tips

Marinate longer for more flavor: While 30 minutes of marination works, letting the chicken sit for 2-3 hours (or overnight) in the fridge will enhance the flavors, making the chicken more aromatic and flavorful.

Don't overcrowd the air fryer basket: For even cooking and crispy chicken, make sure the chicken tenders are in a single layer in the air fryer basket. You may need to cook in batches if you have more chicken.

Customize the fillings: Feel free to add other veggies like bell peppers or onions, or swap the cheese for a lighter option like feta for added flavor. The wraps are versatile, so get creative with the fillings based on your preferences!

Recipe

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