Garlic Naan Chicken Caesar Wraps (Printable version)

Grilled chicken and Caesar salad in warm garlic naan for an easy fusion lunch.

# What you need:

→ 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 - 0.5 teaspoon salt
06 - 0.25 teaspoon black pepper

→ Caesar Salad

07 - 4 cups romaine lettuce, chopped
08 - 0.5 cup Caesar dressing
09 - 0.25 cup freshly grated Parmesan cheese
10 - 0.5 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

# How to Make It:

01 - Preheat grill or grill pan to medium-high heat. Coat chicken breasts evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper.
02 - Place seasoned chicken on grill and cook 5-7 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then slice into strips.
03 - Combine melted butter with minced garlic. Brush both sides of each naan with garlic butter mixture. Place naan on grill for 1-2 minutes per side until soft with light char marks.
04 - In a large bowl, toss chopped romaine lettuce with Caesar dressing and 0.25 cup Parmesan cheese. Add halved cherry tomatoes and mix gently.
05 - Lay each garlic naan on a flat surface. Layer with Caesar salad mixture, top with grilled chicken strips, then sprinkle additional Parmesan and freshly ground black pepper.
06 - Roll naan tightly around filling into wrap form. Secure with parchment paper or toothpicks if needed to maintain structure.
07 - Serve wraps immediately while warm for optimal flavor and texture.

# Expert Advice:

01 -
  • It tastes like you spent way more effort than you actually did—pure kitchen magic that takes under 40 minutes.
  • You get the crispy-warm texture of grilled naan married with the freshness of Caesar, making every bite feel a little bit exciting.
02 -
  • Don't skip resting the chicken—those 5 minutes make the difference between juicy and dry, and I promise you'll taste it.
  • Grate your own Parmesan instead of using the shaker kind; it melts slightly from the warmth and clings to the lettuce in a way that pre-shredded cheese just can't match.
03 -
  • If your naan is frozen, let it thaw for 10 minutes before grilling so it heats through evenly without burning on the outside.
  • The garlic butter can be prepped ahead and stored in the fridge, which cuts your actual cooking time down significantly on nights when you're in a rush.
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