Dinner

Air Fryer Chicken Shawarma Wraps Recipe

Byreem everly January 6, 2026January 6, 2026

Introduction

Enjoy the vibrant flavors of the Middle East with this easy Air Fryer Chicken Shawarma Wrap recipe. Ready in under 30 minutes, it’s a perfect weeknight meal that combines tender spiced chicken, crisp vegetables, and warm naan bread for a satisfying wrap.

The image shows a single flatbread topped with several layers of food. The bottom layer is a light, thin flatbread with a golden-brown edge. On top of this is a layer of green lettuce, chopped roughly. There are pieces of bright red tomato and thin slices of purple onion spread evenly around. Over the vegetables are brown, grilled meat pieces that have a slightly crispy texture. White sauce is drizzled in small amounts across the top, adding contrast. The flatbread is placed on a white wooden surface with a white marbled texture, with some small white flowers and green parsley scattered around. A woman's hand is holding the flatbread gently on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds chicken tenders, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 red onion, sliced
3 garlic cloves, minced
2 Tablespoons olive oil
4 Tablespoons shawarma spice
1 teaspoon salt
Black pepper to taste
1/4 cup Greek yogurt
6 pieces naan bread
Optional toppings: tomatoes, lettuce, parsley

Instructions

Step 1: Preheat the air fryer to 380°F. Let it warm up for a few minutes to ensure it’s ready for cooking.
Step 2: Slice the chicken tenders, red and green bell peppers, and red onion evenly to promote uniform cooking.
Step 3: In a large bowl or directly in the air fryer basket, combine the sliced chicken, bell peppers, onion, minced garlic, olive oil, shawarma spice, salt, and black pepper. Toss well to coat everything thoroughly.
Step 4: Place the mixture into the air fryer basket. Cook at 380°F for 16-18 minutes, shaking the basket or stirring halfway through to ensure even cooking. Cook until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
Step 5: Warm the naan bread briefly if desired. Divide the cooked chicken shawarma mixture evenly among the naan pieces. Add a dollop of Greek yogurt and top with optional fresh tomatoes, lettuce, or parsley to taste.

Tips & Variations

For extra flavor, marinate the chicken in the shawarma spice and yogurt for 30 minutes before cooking.
Swap naan bread for pita or flatbread if preferred.
Add a drizzle of tahini sauce or hot sauce to spice up your wrap.
Use boneless skinless chicken thighs instead of tenders for juicier results.

Storage

Store any leftover chicken shawarma filling in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or in a skillet over medium heat to keep the chicken tender. Keep naan bread separate to avoid sogginess.

How to Serve

A flat round flatbread topped with multiple layers: the bottom layer is a pale beige flatbread, spread with a layer of green lettuce leaves. On top of the lettuce, there are chunks of red tomato and thin slices of purple onion scattered around. Over this, pieces of browned grilled meat are placed evenly. The dish is finished with a drizzle of white sauce over all the toppings. The food is laid on a white plate, placed on a white marbled surface, with some white flowers and green herbs around. A woman's hand is seen in the corner holding the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken tenders for this recipe?

It’s best to use fresh or fully thawed chicken tenders to ensure even cooking and food safety. If using frozen, thaw completely before preparing.

Can I make this recipe without an air fryer?

Yes, you can cook the chicken and vegetables in a hot skillet over medium-high heat for about 10-12 minutes, stirring often until cooked through. Finish by assembling wraps as directed.