Save to Pinterest There's this moment when you're standing at the grill on a random Tuesday evening, and suddenly the smell of charred garlic naan hits you at the same time as the sizzle of chicken—and you realize you've accidentally created something that feels both completely familiar and totally new. That's exactly what happened when I first combined Caesar salad with Indian flatbread, and honestly, it wasn't even planned. A friend was craving both, I had naan in the freezer, and the rest just kind of happened on my grill.
I made these for my coworkers at a potluck, and watching their confused-then-delighted expressions as they bit into that first wrap taught me that some of the best food comes from just throwing together what you love without overthinking it. One person actually said, "Wait, is this Indian or Italian?" and I think that's the highest compliment this fusion deserves.
Ingredients
- Boneless, skinless chicken breasts (2 large): These cook fast and stay tender when you don't skip the resting period—I learned that the hard way after serving rubbery chicken at a dinner party years ago.
- Olive oil (2 tablespoons): Just enough to coat the chicken and help those seasonings stick without making things greasy.
- Garlic powder and smoked paprika (1 teaspoon each): The smoked paprika adds a subtle depth that makes people ask what your secret ingredient is.
- Salt and black pepper (½ teaspoon and ¼ teaspoon): Season generously because the naan and dressing will dilute the flavor once you assemble everything.
- Romaine lettuce (4 cups, chopped): The crispness is essential—I always soak mine in ice water for 10 minutes before using to make sure it stays crunchy through assembly.
- Caesar dressing (½ cup): Store-bought works, but homemade versions taste noticeably fresher and less salty in this application.
- Freshly grated Parmesan (¼ cup plus extra for topping): Block cheese that you grate yourself makes a real difference in texture and flavor compared to pre-shredded.
- Cherry tomatoes (½ cup, halved, optional): They add brightness and prevent the wrap from feeling too heavy, especially if you're eating this at lunch.
- Garlic naan breads (4 pieces, 8-inch diameter): The foundation of everything—look for ones that are soft and pillowy, not the thin cracker-style.
- Melted butter with minced garlic (2 tablespoons plus 1 clove): This mixture is what transforms regular naan into something that tastes like you ordered it from a restaurant.
Instructions
- Fire up the grill and prepare your station:
- Get your grill to medium-high heat while you season the chicken on both sides. Having everything prepped before you start cooking means you won't be scrambling with tongs in one hand and garlic powder in the other.
- Grill the chicken until it's golden and cooked through:
- This takes about 5 to 7 minutes per side depending on thickness—you're looking for an internal temperature of 165°F, but honestly, just cut into the thickest part and make sure there's no pink. Let it rest for 5 minutes before slicing because that brief pause lets the juices redistribute and keeps every bite tender.
- Butter and warm the naan while chicken rests:
- Mix that melted butter with minced garlic and brush it generously on both sides of each naan. Grill them for just a minute or two per side until they're warm, soft, and have light char marks—overdo it and they become brittle.
- Build your Caesar base in a bowl:
- Toss the chopped romaine with Caesar dressing and that first quarter cup of Parmesan, then add tomatoes if you're using them. Do this step right before assembling so everything stays crisp and cold against the warm naan.
- Assemble each wrap with care:
- Lay a naan flat, layer on the dressed salad, top with sliced chicken strips, then shower it with extra Parmesan and freshly ground black pepper. Roll it up like you're wrapping a present, and if it feels loose, use a toothpick or parchment to hold it together.
- Serve immediately while everything's still warm:
- The contrast between warm naan and cool salad is where the magic happens, so don't let these sit around before eating.
Save to Pinterest My nephew asked for seconds and then thirds at a family dinner, and his mom later told me he was requesting these wraps by name for weeks after. That's when I knew this recipe was more than just a fun idea—it was actually something people wanted to eat again and again.
The Secret to Keeping Everything Together
The biggest trick I discovered is not overstuffing your wrap. It's tempting to load it up with every ingredient, but restraint actually makes these easier to handle and more enjoyable to eat. The naan stays warm enough that it holds together, and you get a better ratio of every element in each bite.
Playing with Variations and Add-ons
Once you nail the basic version, the fun really starts. I've made these with sliced avocado layered in (creaminess meets char), with croutons scattered through the lettuce (the crunch is incredible), and even with roasted chickpeas instead of chicken for vegetarian friends. The garlic naan is flexible enough to carry whatever you throw at it.
Wine Pairings and Why They Matter
These wraps sing with a crisp Sauvignon Blanc that cuts through the richness of the Parmesan and dressing, or if you're in a more casual mood, a cold lager is just as perfect. Beverage pairing might sound fancy, but it's really just about finding something that makes the whole meal feel a little more intentional and delicious.
- If you're making a vegetarian version, halloumi holds up beautifully on the grill and gives you that same smoky, slightly crispy exterior.
- Homemade Caesar dressing tastes fresher and lets you control the salt level—store-bought can sometimes overpower the other flavors.
- Make these wraps right before eating them so the naan stays warm and soft instead of cooling down and becoming chewy.
Save to Pinterest This recipe proved to me that the best meals come from not being afraid to blend cuisines and textures that technically shouldn't work together but absolutely do. Make these when you want something that feels a little fancy without requiring a fancy amount of effort.
Answers to Recipe Questions
- → Can I make these wraps ahead of time?
For best results, assemble just before serving to keep the naan soft and the lettuce crisp. You can grill the chicken and prepare the Caesar salad components up to a day ahead, then store them separately in the refrigerator.
- → What can I use instead of naan bread?
Flour tortillas, pita bread, or even roti work well as alternatives. Just warm them before assembling to maintain that soft, pliable texture that makes wrapping easy.
- → How do I store leftovers?
Wrap assembled leftovers tightly in plastic wrap and refrigerate for up to 24 hours. Note that the naan may become slightly soggy, so it's best to store components separately and assemble when ready to eat.
- → Can I use rotisserie chicken instead?
Absolutely. Shreded rotisserie chicken works great and cuts down on prep time. Just skip the grilling step and use about 2 cups of shredded chicken seasoned with a little garlic powder and pepper.
- → What's the best way to warm the naan?
Grilling gives the best flavor with those appealing char marks, but you can also warm naan in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in a 350°F oven for 5-7 minutes.