Garlic Naan Grilled Chicken Caesar Wraps (Printable)

Grilled chicken and Caesar salad wrapped in warm garlic butter naan with Parmesan.

# What You'll 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 - 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

# How to Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Coat chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken 5–7 minutes per side until cooked through and internal temperature reaches 165°F. Remove and let rest 5 minutes, then slice into strips.
04 - Mix melted butter with minced garlic and brush on both sides of each naan. Warm naan on grill for 1–2 minutes per side until soft and lightly charred.
05 - In a large bowl, toss chopped romaine with Caesar dressing and Parmesan. Add cherry tomatoes if using.
06 - Lay a garlic naan on a board. Layer with Caesar salad, top with grilled chicken strips, then sprinkle extra Parmesan and black pepper.
07 - Roll up tightly into a wrap. Secure with parchment or toothpicks if needed.
08 - Serve immediately while warm.

# Expert Hints:

01 -
  • It bridges two cuisines without pretending to be something it's not, just good food doing what it does best.
  • Everything comes together in 35 minutes, which means weeknight dinner without the stress or takeout tab.
  • The warm naan stays soft inside while the grill gives it just enough char to make each bite interesting.
02 -
  • Don't skip the resting step for chicken—it feels like a waste of time until you slice into it and realize how much juicier it stays because of those 5 minutes.
  • The garlic butter on the naan transforms everything, so don't think you can skip brushing or that pre-grilled naan will be as good as doing it yourself.
03 -
  • Buy naan from a bakery or the refrigerated section instead of the shelf-stable kind—it tastes fresher and grills more evenly.
  • If you don't have a grill, a heavy cast iron skillet or grill pan on high heat works just as well and sometimes gives you even better char on the naan.
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