Garlic Naan Grilled Chicken Caesar Wraps (Print)

Grilled chicken and Caesar salad wrapped in warm garlic naan with 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 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Caesar Salad

07 - 4 cups romaine lettuce, chopped
08 - 1/2 cup Caesar dressing
09 - 1/4 cup freshly grated Parmesan cheese
10 - 1/2 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

# Directions:

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 to 7 minutes per side until internal temperature reaches 165°F. Remove and let rest 5 minutes, then slice into strips.
04 - Mix melted butter and minced garlic. Brush both sides of each naan with the garlic butter mixture.
05 - Warm naan on the grill for 1 to 2 minutes per side until soft and lightly charred.
06 - Toss chopped romaine with Caesar dressing and Parmesan cheese in a large bowl. Add cherry tomatoes if desired.
07 - Lay garlic naan on a board. Layer with Caesar salad mixture, top with grilled chicken strips, then sprinkle with extra Parmesan and black pepper.
08 - Roll up tightly into a wrap. Secure with parchment or toothpicks if needed. Serve immediately while warm.

# Expert Advice:

01 -
  • It feels fancy enough for entertaining but comes together faster than ordering takeout.
  • The warm naan against cool, crisp lettuce creates this textural magic that makes eating an event.
  • One hand food that doesn't fall apart, which is honestly harder to pull off than it sounds.
02 -
  • Don't skip letting the chicken rest after grilling—those five minutes let the juices redistribute so your meat stays tender instead of dry when you slice it.
  • Brush the naan with garlic butter and warm it on the grill even if you're tempted to use it cold—that warmth is what makes this recipe feel special instead of just being a salad on bread.
03 -
  • If your naan is too thick or unevenly sized, you can pound it gently with your palm before brushing and grilling, which helps it warm through more evenly and makes rolling easier.
  • Keep your grill clean and well-oiled to prevent sticking, but let it get genuinely hot before the chicken touches the grates—that's what creates flavor instead of just cooking the meat through.
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