Save Last summer, my neighbor Marcus brought over homemade garlic naan still warm from his kitchen, and I had a Caesar salad sitting in my fridge alongside some grilled chicken. Instead of eating them separately, I wrapped everything together on a whim, and something clicked—the crispy lettuce, the smoky chicken, the buttery naan all melding into something that felt both familiar and completely new. That accident became my go-to lunch for weeks, and now I make it whenever I want something that tastes restaurant-quality but feels homemade.
I made these wraps for a casual dinner party once, and watching my guests take that first bite—the surprised pause, then the immediate second bite—told me everything. Someone asked if I'd ordered from a fusion restaurant, and I remember grinning while saying no, just experimented with what I had. That's when I realized this dish has that magic quality of tasting like it took way more effort than it actually did.
Ingredients
- Boneless, skinless chicken breasts: Two large ones give you enough protein to layer generously without the wrap falling apart, and they cook evenly on the grill if you pound them to about three-quarters of an inch thick.
- Olive oil: The base for your marinade that keeps the chicken moist and creates those beautiful grill marks.
- Garlic powder and smoked paprika: These two are the unsung heroes that add depth without overpowering the Caesar dressing—trust them.
- Romaine lettuce: Chop it slightly smaller than you normally would for salad so it doesn't slip out when you wrap and bite.
- Caesar dressing: Homemade tastes noticeably better if you have time, but good store-bought versions work when life gets busy.
- Freshly grated Parmesan: Never skip the fresh grating step—pre-grated cheese tastes flat by comparison and won't coat your lettuce as nicely.
- Garlic naan: Look for ones that are soft and pliable, not the crispy kind, so they wrap without cracking.
- Melted butter mixed with minced garlic: This is your secret weapon for transforming plain naan into something that smells like a proper Indian bakery.
- Cherry tomatoes: Optional, but they add a burst of sweetness and keep things from feeling too heavy.
Instructions
- Get your grill ready and season the chicken:
- Heat your grill or grill pan over medium-high heat until you can feel the heat radiating off it. While it warms, coat your chicken breasts with olive oil, then sprinkle the garlic powder, smoked paprika, salt, and black pepper evenly on both sides—use your fingers to rub the seasonings in so they stick.
- Grill the chicken until it's golden and cooked through:
- Place the chicken on the grill and resist the urge to move it around—let it sit for five to seven minutes until you see those beautiful char marks, then flip once and cook another five to seven minutes until the internal temperature hits 165°F. You'll know it's ready when there's no pink inside and the juices run clear.
- Let the chicken rest while you butter and warm the naan:
- Slice your rested chicken into strips while you mix the melted butter with minced garlic. Brush both sides of each naan generously, then place them on the grill for about a minute per side—they should puff slightly and get soft and warm with just a hint of char.
- Dress your lettuce and get everything ready for assembly:
- In a large bowl, toss the chopped romaine with Caesar dressing and a quarter cup of Parmesan until every leaf is coated. Add the cherry tomatoes if you're using them and give it a gentle final toss.
- Lay out your naan and start layering:
- Place a warm garlic naan on a clean board or plate, then spread your dressed Caesar salad down the center. Top it with your sliced grilled chicken strips, laid across the salad so they stay warm and don't get lost in the wrap.
- Top and roll with confidence:
- Sprinkle extra Parmesan and freshly ground black pepper over the chicken, then fold the sides of the naan inward and roll it up tightly like you're wrapping a burrito. If you're worried about it falling apart, secure it with a piece of parchment paper or a toothpick, then serve immediately while everything is still warm.
Save There's something about serving food that straddles cultures that opens conversations around the table—suddenly people are talking about trips they've taken, other dishes they love, why certain flavor combinations just work. This wrap became the vehicle for those moments, not just because it tastes good, but because it gives people permission to experiment and combine things they didn't think belonged together.
Building Flavor That Sticks Around
The magic of this wrap isn't complicated, but it is intentional. The smoked paprika on the chicken plays beautifully against the tangy Caesar, while the buttery garlic naan becomes your canvas instead of just a vehicle. Every ingredient pulls its weight—nothing feels random or like it's trying too hard to be fusion. The key is letting each component shine rather than drowning everything in sauce or spice.
Making It Work for Different Occasions
I've made these wraps on lazy Sundays when I'm cooking just for myself, and I've scaled them up for casual dinner parties where everyone builds their own. The beauty is that it adapts—you can prep the chicken and naan ahead of time and let guests assemble their own wraps with their preferred amount of dressing and toppings. It works equally well as a packed lunch the next day, though the naan gets a bit softer as it sits with the dressing (which some people actually prefer).
Customization and Creative Swaps
Once you understand how this wrap works, you realize you can play with it endlessly. Grilled halloumi works beautifully if you're going vegetarian, the cheese getting crispy and salty in the best way. Roasted chickpeas are another solid plant-based swap if you want something heartier. Even the base can shift—swap the Caesar for a creamy herb dressing if you want something greener, or add crispy bacon if you're not holding back.
- Sliced avocado brings creamy richness that balances the tang of the dressing perfectly.
- Homemade Caesar dressing with real anchovies and Worcestershire sauce elevates the whole experience if you have fifteen minutes.
- Don't forget that leftover wraps actually improve slightly as the flavors meld, even if the naan softens a little.
Save This wrap reminds me that the best meals often come from happy accidents and permission to break the rules. Make it tonight and tomorrow you'll find yourself thinking about making it again.
Recipe FAQ
- → Can I make these wraps ahead of time?
Prepare the grilled chicken and Caesar salad components separately up to a day in advance. Store chicken in the refrigerator and keep dressing on the side. Warm the naan and assemble just before serving to prevent sogginess.
- → What's the best way to warm the naan?
Brush both sides with garlic butter and place on a preheated grill or grill pan for 1–2 minutes per side. This softens the bread while adding subtle char marks and enhancing the garlic flavor throughout.
- → Can I use store-bought rotisserie chicken instead?
Absolutely. Slice or shred rotisserie chicken and skip the grilling step. You'll want to warm it slightly before assembling, and consider adding a pinch of smoked paprika and garlic powder to maintain the seasoned flavor profile.
- → How do I prevent the wrap from getting soggy?
Keep the Caesar dressing light when tossing the lettuce—don't soak it. Assemble wraps just before eating rather than letting them sit. You can also place a layer of chicken between the naan and dressed lettuce for extra protection.
- → What sides pair well with these wraps?
Serve with extra cherry tomatoes, cucumber slices, or a light Greek salad. The wraps are substantial on their own, so keep sides simple and fresh. A crisp white wine like Sauvignon Blanc or cold lager complements the rich flavors nicely.
- → Can I freeze these wraps?
Freezing isn't recommended—the lettuce and dressing don't thaw well. However, you can freeze the grilled chicken separately for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and assemble with fresh ingredients.