Garlic Naan Chicken Caesar Wraps (Print View)

Tender spiced grilled chicken and Caesar salad wrapped in warm garlic-butter naan with extra Parmesan.

# Components:

→ Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Caesar Salad

07 - 4 cups romaine lettuce, chopped
08 - ½ cup Caesar dressing
09 - ¼ cup freshly grated Parmesan cheese
10 - ½ cup cherry tomatoes, halved

→ Assembly

11 - 4 garlic naan breads, 8-inch diameter
12 - 2 tablespoons melted butter
13 - 1 clove garlic, minced
14 - Extra Parmesan cheese for topping
15 - Freshly ground black pepper to taste

# Method:

01 - Preheat grill or grill pan to medium-high heat.
02 - Coat chicken breasts evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken 5-7 minutes per side until internal temperature reaches 165°F. Remove and let rest for 5 minutes, then slice into strips.
04 - While chicken rests, combine melted butter with minced garlic. Brush both sides of each naan with garlic butter mixture.
05 - Warm naan on the grill for 1-2 minutes per side until soft with light char marks.
06 - In a large bowl, toss chopped romaine with Caesar dressing and Parmesan cheese. Fold in cherry tomatoes.
07 - Lay garlic naan on a board. Layer with Caesar salad mixture, top with grilled chicken strips, and sprinkle additional Parmesan cheese and black pepper.
08 - Roll naan tightly into a wrap. Secure with parchment paper or toothpicks if needed. Serve immediately while warm.

# Expert Advice:

01 -
  • It bridges two cuisines in a way that actually works, not forced or gimmicky.
  • Everything comes together in under 35 minutes, making it perfect for weeknight dinners or meal prep.
02 -
  • Don't skip the resting time for chicken—those five minutes make the difference between juicy and dry, and the chicken will actually finish cooking from residual heat.
  • Warm your naan right before assembly because cold naan won't hold the heat of the chicken and will taste starchy instead of soft.
03 -
  • Pound your chicken breasts to even thickness before seasoning so they cook uniformly without drying out on the edges.
  • Buy good quality naan and warm it just before assembly—it makes the difference between a wrap that feels like takeout and one that feels elevated.
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