Save I was standing in my kitchen on a Tuesday night, staring at leftover naan from the weekend and a bowl of romaine that was about to turn. My neighbor had just dropped off homemade Caesar dressing, and I had chicken thawing on the counter. Instead of making the same old salad, I grabbed the naan, fired up the grill pan, and decided to roll everything together. The smell of garlic butter hitting that warm flatbread made me realize I'd stumbled onto something worth keeping.
The first time I made these for friends, I served them on a wooden board with lemon wedges scattered around. Everyone grabbed one and went quiet for a few bites, which is always a good sign. One friend asked if I'd ordered them from somewhere, and I had to laugh because the whole thing came together while we were still pouring wine. It became our go-to for casual dinners after that.
Ingredients
- Boneless, skinless chicken breasts: These grill up fast and stay juicy if you pound them to an even thickness, which I learned after a few dry, sad attempts early on.
- Olive oil: Just enough to help the spices cling and keep the chicken from sticking to the grill.
- Garlic powder: It echoes the garlic in the naan and ties the whole flavor profile together without overpowering.
- Smoked paprika: This adds a subtle depth and a hint of color that makes the chicken look as good as it tastes.
- Salt and black pepper: Simple seasoning that lets the other flavors shine without getting lost.
- Romaine lettuce: Crisp, sturdy, and classic for Caesar, it holds up well inside the wrap without wilting immediately.
- Caesar dressing: Whether you make it or buy it, this is the creamy, tangy heart of the wrap.
- Parmesan cheese: Freshly grated makes all the difference, it melts slightly against the warm chicken and naan.
- Cherry tomatoes: Optional but they add a sweet pop of color and freshness that balances the richness.
- Garlic naan flatbreads: The star of the show, soft and garlicky and perfect when warmed with a little butter.
- Butter: Melted and brushed on the naan, it creates those golden, slightly charred edges that make you want to keep eating.
- Lemon wedges: A bright squeeze at the end wakes everything up and cuts through the creaminess.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat so it's hot enough to give the chicken nice char marks without drying it out.
- Prep the chicken:
- Pound the chicken breasts to an even thickness, then rub them all over with olive oil, garlic powder, smoked paprika, salt, and black pepper. This ensures they cook evenly and soak up all that smoky, garlicky flavor.
- Grill the chicken:
- Place the chicken on the grill and cook for 5 to 7 minutes per side, until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing into strips so the juices stay inside.
- Warm the naan:
- Brush each naan with melted butter and grill for 1 to 2 minutes per side until soft, pliable, and lightly charred in spots.
- Make the Caesar salad:
- Toss the chopped romaine with Caesar dressing and half the Parmesan in a bowl. Fold in the cherry tomatoes if you're using them.
- Assemble the wraps:
- Lay a warm naan flat, pile on a generous layer of dressed salad, top with sliced chicken, and sprinkle with the remaining Parmesan and freshly ground black pepper. Fold in the sides and roll it up tightly.
- Serve:
- Serve immediately while the naan is still warm, with lemon wedges on the side for anyone who wants a bright squeeze.
Save One night, my daughter helped me assemble these and declared herself the wrap-rolling champion after getting hers perfectly tight on the first try. We ate them standing at the counter, laughing as bits of lettuce fell out, and she said it tasted like restaurant food. That's when I knew this recipe had earned its place in our regular rotation.
Making It Your Own
If you want to skip the meat, grilled halloumi or roasted chickpeas work beautifully and add their own satisfying texture. I've also tucked in crumbled bacon when I had some left over from breakfast, and the smoky, salty crunch took things to another level. You can swap in whole wheat naan if you want extra fiber, though I'll admit the regular garlic naan is hard to beat for pure comfort.
Pairing and Serving
These wraps are filling enough to stand alone, but a handful of crispy sweet potato fries or a simple cucumber salad on the side rounds out the plate. I like to serve them with a crisp Sauvignon Blanc or a light lager, something refreshing that doesn't compete with the creamy dressing. If you're feeding a crowd, set out all the components and let everyone build their own, it turns dinner into something interactive and fun.
Storage and Shortcuts
These wraps are best enjoyed right away while the naan is warm and the lettuce is crisp, but you can prep the components ahead. Grill the chicken and store it in the fridge, then reheat gently before assembling. Keep the dressed salad separate until you're ready to roll, otherwise it gets soggy and sad.
- Use rotisserie chicken if you're short on time, just slice it and warm it in a pan with a little olive oil.
- Store leftover Caesar dressing in a jar in the fridge for up to a week, it's great on other salads or as a dip.
- Freeze extra naan and pop it straight on the grill from frozen, it warms up beautifully.
Save This recipe reminds me that the best meals often come from whatever's on hand and a willingness to try something new. I hope it becomes one of those easy favorites you reach for when you want dinner to feel a little special without any extra stress.
Recipe FAQs
- → Can I make these wraps ahead of time?
While best served fresh, you can prepare components separately up to 24 hours ahead. Grill the chicken and store refrigerated, then reheat before assembling. Warm the naan just before serving to maintain its soft texture and prevent soggy wraps.
- → What can I substitute for garlic naan?
Regular naan, pita bread, or large flour tortillas work well as alternatives. For a low-carb option, use lettuce wraps or low-carb tortillas. Warm any flatbread before assembling for the best texture and flavor.
- → How do I prevent the wraps from getting soggy?
Pat the romaine lettuce completely dry after washing and avoid over-dressing the salad. Assemble the wraps just before serving, and place chicken on top of the lettuce rather than directly on the naan to create a barrier.
- → Can I use rotisserie chicken instead of grilled?
Absolutely. Rotisserie chicken is a convenient time-saver. Simply shred or slice the chicken and warm it briefly before assembling. This reduces preparation time to about 10 minutes while maintaining great flavor.
- → What sides pair well with these wraps?
Serve with sweet potato fries, crispy vegetable chips, a light cucumber salad, or fresh fruit. For beverages, pair with iced tea, lemonade, or a crisp white wine like Sauvignon Blanc.
- → How should I store leftover components?
Store grilled chicken, dressed salad, and naan separately in airtight containers in the refrigerator for up to 2 days. Keep dressing on the side if possible. Reheat chicken and naan before reassembling for best results.