Make the marinade: 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.

Cook the chicken: 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.

Make the sauce: While the chicken cooks, mix the sour cream, mayonnaise, and dried herbs 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.

Assemble the wraps: Lay a tortilla flat. Spread about 2 tablespoons of sauce in the middle. Add some cheese, sliced chicken, lettuce, cucumber, and tomato. Don't overfill or it will be hard to wrap. Add another small spoonful of sauce on top.

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.