Garlic Naan Chicken Caesar Wraps (Print View)

Grilled chicken and Caesar salad wrapped in warm garlic naan with fresh 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

# 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 cooked through and 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 garlic butter. Warm naan on grill for 1 to 2 minutes per side until soft and lightly charred.
05 - In a large bowl, toss chopped romaine with Caesar dressing and 0.25 cup Parmesan. Add cherry tomatoes if desired.
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 paper or toothpicks if needed.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • It tastes like you've been planning something fancy, but it comes together faster than ordering takeout.
  • The warm, garlicky naan melting against cool, crisp lettuce and juicy chicken creates this texture contrast that just works.
  • You get that satisfying Caesar salad flavor without the messiness of eating it with a fork.
02 -
  • Don't skip letting the chicken rest after grilling—it's the difference between juicy, tender chicken and chicken that's technically cooked but tastes dry.
  • The naan needs to be soft and warm when you roll it, so grill it just before assembly; letting it cool and firm up makes rolling almost impossible without tearing.
03 -
  • Pound your chicken breasts to an even thickness before seasoning, and always let them rest after grilling—this is what separates good wraps from genuinely memorable ones.
  • Make your Caesar dressing from scratch if you have 10 minutes; a raw egg yolk, Dijon mustard, lemon juice, minced garlic, and anchovies whisked with olive oil tastes significantly better than anything bottled.
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