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Grilled Chicken Shawarma Wrap taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Grilled Chicken Shawarma Wrap with Pressure Cooker and Air Fryer or Pan Fried Twist

This grilled chicken shawarma wrap features juicy, tender chicken infused with a flavorful marinade, cooked using a pressure cooker and finished with a smoky char in either an air fryer or pan frying method. Perfectly paired with a creamy sauce and fresh veggies, it's a quick, delicious meal that's sure to satisfy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 Pressure cooker
  • 1 Air fryer or pan for frying

Ingredients
  

Main ingredients

  • 1 lb chicken tenders main star for this shawarma wrap
  • 1 tablespoon maple syrup adds a sweet touch to the marinade
  • 0.5 teaspoon paprika spice squad for shawarma kick
  • 0.5 teaspoon coriander spice squad for shawarma kick
  • 0.5 teaspoon black pepper spice squad for shawarma kick
  • 0.5 teaspoon garlic powder spice squad for shawarma kick
  • 0.5 teaspoon cumin spice squad for shawarma kick
  • 0.33 teaspoon salt spice squad for shawarma kick
  • 2 tablespoons olive oil for cooking and marinade base
  • 2 tablespoons soy sauce for umami depth
  • 1 tablespoon garlic puree because garlic rules
  • 1 tablespoon lemon juice brings a nice tang to brighten up flavors
  • 0.5 cup sour cream for creamy sauce
  • 0.5 cup mayonnaise for creamy sauce
  • 4 large tortillas to wrap it all up
  • veggie fixins cucumber strips, tomato strips, shredded cheddar, and salad mix
  • 1 tablespoon olive oil optional extra for pan frying method

Instructions
 

Instructions

  • Mix maple syrup, paprika, coriander, black pepper, garlic powder, cumin, salt, olive oil, soy sauce, garlic puree, and lemon juice in a bowl to create the marinade.
  • Toss chicken tenders in the marinade and coat well. Let soak for at least 30 minutes.
  • Preheat air fryer to 400°F (200°C) or heat a pan over medium heat with a bit of olive oil.
  • Cook chicken in the air fryer for about 10-12 minutes or pan fry, flipping every 6-8 minutes, until cooked through and slightly charred.
  • Mix sour cream and mayonnaise to make a creamy sauce.
  • Assemble wraps by placing chicken on tortillas, drizzling with creamy sauce, then adding cucumber, tomato, cheddar, and salad mix. Roll tightly.
  • Serve wraps warm and enjoy the flavorful combination.

Notes

Marinate chicken overnight for maximum flavor. Store leftovers wrapped tightly and keep sauce separate to avoid sogginess. Reheat using pan or air fryer quick release for best texture.