Garlic Naan Chicken Caesar Wraps (Printable Version)

Grilled chicken and Caesar salad wrapped in warm garlic naan with Parmesan for a flavorful fusion twist.

# What You’ll Need:

→ Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Caesar Salad

07 - 4 cups chopped romaine lettuce
08 - 1/2 cup Caesar dressing
09 - 1/2 cup freshly grated Parmesan cheese
10 - 1/2 cup cherry tomatoes, halved

→ Assembly

11 - 4 garlic naan flatbreads
12 - 2 tablespoons butter, melted
13 - Freshly ground black pepper to taste
14 - Lemon wedges for serving

# Step-by-Step Guide:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pound chicken breasts to even thickness. Rub with olive oil, garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken for 5-7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice into strips.
04 - Brush naan with melted butter and warm on the grill for 1-2 minutes per side until soft and slightly charred.
05 - In a bowl, toss chopped romaine with Caesar dressing and half the Parmesan. Add cherry tomatoes.
06 - Lay a garlic naan flat on a board. Top with a generous layer of Caesar salad, followed by grilled chicken strips and remaining Parmesan.
07 - Sprinkle with freshly ground black pepper. Fold and roll into a wrap.
08 - Serve immediately with lemon wedges if desired.

# Additional Tips::

01 -
  • It transforms weeknight dinner into something that feels special without any fuss or fancy technique.
  • The warm, buttery naan holds everything together better than any tortilla ever could, and it tastes like comfort.
  • You get all the satisfaction of a Caesar salad but in a handheld form that actually fills you up.
  • It comes together in about half an hour, even if you're chatting on the phone or helping with homework.
02 -
  • Pounding the chicken breasts to an even thickness is not optional, uneven pieces cook unevenly and you end up with dry edges and undercooked centers.
  • Warming the naan with butter is what makes this wrap feel special, cold naan will crack and tear when you try to roll it.
  • Let the chicken rest after grilling or all those flavorful juices will run out onto your cutting board instead of staying in the meat.
03 -
  • Brush the naan with garlic butter instead of plain butter for an extra layer of flavor that makes people ask what your secret is.
  • Add a few anchovy fillets or a sprinkle of anchovy paste to the salad if you love that deep, salty umami kick.
  • Slice the chicken against the grain so every bite is tender and easy to chew, not stringy.
Go Back