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A hand holds a wrapped gyro filled with fries, grilled meat, pickles, onions, and creamy sauce. In the background are bowls of meat, red onions, sauce, and a tray of fries.
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Chicken Shawarma Wraps (with Air Fryer Fries and Garlic Sauce)

These chicken shawarma wraps marinate chicken thighs in Greek yogurt and warm spices, pan-fry until golden, and serve in flatbreads with crispy air fryer fries, pickled onions, and a creamy garlic sauce for an easy weeknight dinner.
Prep Time30 minutes
Cook Time25 minutes
Servings: 6
Calories: 427kcal

Ingredients

For the Chicken

  • 2 pounds boneless skinless chicken thighs or chicken breasts cut into thin strips (chicken thighs are my favorite for this recipe because they stay especially juicy)
  • ⅓ cup Greek yogurt or mayonnaise
  • 1 tablespoon minced garlic
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • ½ tablespoon ground coriander
  • ½ tablespoon ground cumin
  • ½ teaspoon cayenne pepper plus more to taste
  • 1 tablespoon oil for cooking

For the Pickled Onions

  • 1 cup red onion very thinly sliced
  • 2 tablespoons red wine vinegar or white wine vinegar
  • 2 tablespoons water
  • ½ teaspoon salt
  • 1½–2 teaspoons granulated sugar to taste

For the Air Fryer French Fries (feel free to sub with premade fries to cut down time)

  • 1 pound potatoes about 2 large or 3 medium (I used Green Giant Fresh Idaho Potatoes)
  • 1 tablespoon olive oil
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ⅛ teaspoon paprika

For the Garlic Sauce

  • ½ cup Greek yogurt
  • 2 tablespoons ketchup
  • 1 teaspoon lemon juice
  • 1 small garlic clove minced, or ½ teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt to taste
  • Water as needed to thin the sauce

For Assembly

  • 6 tortilla wraps or flatbreads
  • Pickled onions
  • ½ cup chopped cucumber
  • ½ cup chopped tomatoes
  • ½ cup chopped pickles
  • Air fryer French fries
  • Garlic sauce

Instructions

Marinate the Chicken

  • Cut the chicken into thin, even strips. Add the chicken to a large bowl along with the Greek yogurt or mayonnaise, minced garlic, lemon juice, olive oil, salt, paprika, coriander, cumin, and cayenne pepper.
  • Toss until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes. For even more flavor, you can marinate the chicken for several hours or overnight.

Make the Pickled Onions

  • Thinly slice the red onion and add it to a jar or container with the vinegar, water, salt, and sugar.
  • Secure the lid and shake well until combined. Refrigerate for at least 20 minutes before serving.
  • Store leftover pickled onions in the refrigerator for up to 1–2 weeks.

Make the Air Fryer French Fries

  • Scrub and clean the potatoes, then cut them into even ¼-inch strips.
  • Rinse the potatoes under cold water (or dunk them into ice bath for a few minutes), then thoroughly pat them dry. Dry potatoes are important for getting crispy fries.
  • Add the potatoes to a large bowl and drizzle with olive oil. Toss to coat, then add the salt, pepper, garlic powder, and paprika. Toss again until evenly seasoned.
  • Transfer the fries to the air fryer basket in an even layer. Air fry at 400°F for 10 minutes. Toss the fries, then continue cooking for another 6–10 minutes, or until golden brown and crispy.

Make the Garlic Sauce

  • Add the Greek yogurt, ketchup, lemon juice, garlic, smoked paprika, and salt to a small bowl. Stir until smooth and combined.
  • Add a small amount of water as needed until the sauce reaches your preferred consistency.

Cook the Chicken

  • Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  • Add the marinated chicken in a single layer, working in batches if needed to avoid overcrowding the pan. Cook for about 4–6 minutes per side, depending on the thickness of the chicken, until browned and cooked through.
  • The chicken should reach an internal temperature of 165°F.

Assemble the Wraps

  • Warm the tortillas or flatbreads briefly so they are soft and easy to fold.
  • Spread a generous layer of garlic sauce over each wrap. Add the cooked chicken, crispy French fries, pickled onions, cucumber, tomatoes, and pickles.
  • Drizzle with more garlic sauce, then fold the sides of the wrap over the filling and roll tightly.
  • Serve immediately while the chicken and fries are warm.

Notes

  • Use chicken thighs for the juiciest chicken. Chicken breast works well, but thighs have more fat and stay especially tender.
  • Don't overcrowd the skillet. Cooking the chicken in batches allows it to brown instead of steaming.
  • Dry the potatoes well. Excess moisture will prevent the fries from getting crispy in the air fryer.
  • Adjust the spice level. Add more or less cayenne depending on how spicy you like your chicken.
  • Prep the components ahead of time. The pickled onions and garlic sauce can be made in advance, making dinner much quicker to assemble.

Nutrition

Calories: 427kcal | Carbohydrates: 23g | Protein: 40g | Fat: 19g | Saturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 92mg | Sodium: 1337mg | Fiber: 3g | Sugar: 5g