Garlic Naan Grilled Chicken Caesar Wraps (Print Version)

Savory grilled chicken and crisp Caesar salad wrapped in warm, buttery garlic 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 - 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.
02 - Coat chicken breasts evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken 5-7 minutes per side until cooked through with internal temperature reaching 165°F. Remove and let rest for 5 minutes, then slice into strips.
04 - Mix melted butter with minced garlic. Brush both sides of each naan with garlic butter. 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 cheese. Add cherry tomatoes if desired.
06 - Lay garlic naan on a board. Layer with Caesar salad mixture, top with grilled chicken strips, then sprinkle extra Parmesan and black pepper.
07 - Roll naan tightly into a wrap. Secure with parchment paper or toothpicks if needed.
08 - Serve wraps immediately while warm.

# Additional Tips::

01 -
  • It bridges two cuisines so naturally that your taste buds won't know whether to expect Italian or Indian, but they'll be thrilled either way.
  • Grilled chicken stays juicy when you rest it properly, and the warm naan keeps everything from getting soggy like a regular wrap would.
02 -
  • Resting the chicken isn't optional—skip it and you'll cut into a breast that's warm but releases all its juices onto the cutting board instead of staying inside the meat.
  • Grating Parmesan fresh from a block versus using pre-grated makes an unexpected difference in how creamy the salad tastes and how well it clings to the warm lettuce.
03 -
  • Brush the naan with garlic butter right before it hits the grill, not after—the heat helps the garlic flavor infuse into the bread instead of sitting on top.
  • If your grill isn't cooperating, a cast iron skillet or grill pan works just as well and gives you more control over the temperature.
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