Garlic Naan Grilled Chicken Wraps (Printable)

Grilled chicken and romaine combine in garlicky naan with tangy Parmesan and dressing.

# 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 - ½ teaspoon salt
06 - ½ teaspoon black pepper

→ Caesar Salad

07 - 4 cups chopped romaine lettuce
08 - ½ cup Caesar dressing
09 - ½ cup freshly grated Parmesan cheese
10 - ½ 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

# How To Make It:

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 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 garlic naan flat on a board. Top with 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. Serve immediately with lemon wedges

# Expert Suggestions:

01 -
  • The garlic naan does something Caesar wraps have never done before, turning a classic into something with genuine character and warmth.
  • Everything comes together in under 40 minutes, so you can get dinner on the table without the feeling that you've spent your whole evening cooking.
  • It's flexible enough to work with whatever proteins you have on hand, whether that's leftover rotisserie chicken or grilled vegetables.
02 -
  • Pound that chicken to even thickness or you'll end up with one side dry and the other barely cooked, and no amount of Caesar dressing can fix that mistake.
  • Don't walk away from the naan on the grill; it goes from perfectly warm to burnt edges in what feels like seconds, and you want just a hint of char, not charcoal.
03 -
  • If your grill isn't cooperating, a cast iron skillet over medium-high heat works perfectly for both the chicken and the naan, and you might even get better char marks.
  • Keep a damp kitchen towel nearby while grilling naan so you can wipe your brush between applications and prevent burnt bits from transferring onto fresh bread.
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