Garlic Naan Chicken Caesar Wraps (Printable Version)

Grilled chicken and Caesar salad wrapped in warm garlic naan for a satisfying handheld meal.

# What You 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 - 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

# Steps:

01 - Preheat grill or grill pan to medium-high heat. Coat chicken breasts evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper.
02 - Grill chicken breasts 5-7 minutes per side until cooked through with internal temperature reaching 165°F. Remove from heat and let rest for 5 minutes, then slice into strips.
03 - Mix melted butter with minced garlic. Brush both sides of each naan with garlic butter mixture. Warm naan on grill for 1-2 minutes per side until soft with light charring.
04 - In a large bowl, toss chopped romaine lettuce with Caesar dressing and 1/4 cup Parmesan cheese. Add halved cherry tomatoes and combine thoroughly.
05 - Lay each garlic naan on a flat surface. Layer with Caesar salad mixture, top with grilled chicken strips, then sprinkle additional Parmesan cheese and fresh black pepper. Roll tightly into a wrap and secure with parchment paper or toothpicks if needed.
06 - Serve wraps immediately while warm.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you want something restaurant-quality fast.
  • The warm naan transforms a classic Caesar salad into something tactile and satisfying that actually feels like a meal you can hold in your hands.
  • You only need a grill or grill pan and a few bowls—no fancy equipment required.
02 -
  • Don't skip the resting time for your chicken—I learned this the hard way when I served sliced chicken straight off the grill and it was dry and sad, but five minutes makes all the difference in keeping those juices locked inside.
  • Homemade Caesar dressing is genuinely easier than you think and tastes so much fresher than the bottled version; if you have five extra minutes, whisk together mayo, lemon juice, minced garlic, Worcestershire sauce, and grated Parmesan.
03 -
  • Cook your chicken to exactly 165°F (74°C) and not a degree higher—there's a narrow window between juicy and dry that's easy to miss if you're not using a thermometer, and it really is worth the investment.
  • If your naan is frozen, let it thaw for 30 minutes at room temperature before grilling so it cooks evenly instead of charring on the outside while staying cold inside.
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