Shawarma Wrap

Yes, and it's actually better if you do. Marinate for at least 30 minutes and up to overnight in the refrigerator—longer marinating makes the chicken more tender and flavorful. The garlic sauce can also be made 1 day ahead and stored covered in the fridge.

Use 0.5 cup plain yogurt or sour cream thinned with 1 tbsp water, or replace it with 3 tbsp mayonnaise mixed with 2 tbsp lemon juice. The texture will be slightly different but the flavor will be good.

You've overcooked it. Chicken breasts are thin and cook quickly—aim for exactly 165°F internal temperature and remove from heat immediately. A meat thermometer is essential here. If you're cooking from frozen, thaw completely first.

Yes. Place marinated chicken strips in a single layer in the air fryer basket and cook at 375°F for 12–14 minutes, shaking the basket halfway through, until the chicken reaches 165°F. You'll get less browning than the skillet, so a quick sear in a hot skillet for 1 minute per side after air frying will improve the crust.

Serve with hummus and warm pita for dipping, a simple cucumber and tomato salad, or crispy fried potatoes. A simple tabbouleh salad is also traditional.

Store cooked chicken in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes until warmed through. Assemble wraps fresh at serving time using reheated chicken and room-temperature sauce.