Air-Fryer Chicken Shawarma Wraps with Garlic Yogurt

Serves 4 · 20 min prep · 14 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 1 cup, divided plain Greek yogurt
• 3 Tbsp lemon juice
• 2 Tbsp olive oil
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne
• 1.25 tsp kosher salt
• 4 large flour tortillas or flatbreads
• 1/2 English cucumber
• 2 roma tomatoes
• 1/4 red onion
• 1/4 cup chopped fresh parsley
• 2 cups shredded lettuce

Instructions

1. 1Pat chicken thighs dry and cut into 1-inch strips. In a bowl whisk Greek yogurt, lemon juice, olive oil, half the minced garlic, cumin, paprika, coriander, turmeric, cayenne, and salt into a thick marinade.
2. 2Add chicken strips, toss until fully coated, cover, and marinate at room temperature 15 minutes or refrigerate up to 4 hours.
3. 3Preheat air fryer to 380°F. Arrange marinated chicken in a single layer (work in batches if needed) and air-fry 12–14 minutes, shaking halfway, until edges are charred in spots and internal temperature reaches 165°F.
4. 4While chicken cooks, stir remaining Greek yogurt with remaining garlic, salt, and water to loosen into a drizzle-able garlic sauce.
5. 5Thinly slice cucumber, dice tomatoes, and finely slice red onion; toss the vegetables with chopped parsley and a tiny pinch of salt.
6. 6Warm tortillas in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly toasted.
7. 7Spread a generous spoonful of garlic yogurt down the center of each tortilla, top with shredded lettuce, a quarter of the hot shawarma chicken, and the cucumber-tomato mixture.
8. 8Roll tightly burrito-style, tucking sides in, then slice in half on the diagonal. Serve immediately or wrap in foil for portable lunches; reheat chicken separately if packing ahead.