Garlic Naan Grilled Chicken Caesar Wraps

My neighbor threw together these wraps one summer evening when I stopped by with wine, and I watched her pull warm naan straight off the grill while chicken sizzled nearby—the smell of garlic and char made the whole backyard feel like a proper dinner party. She tossed everything together with such ease that I realized Caesar salad didn't need to stay confined to a plate, and suddenly a humble wrap became something I craved constantly. There's something about the warm, pillowy naan giving way to cool, crisp romaine and tender chicken that just works.

I made these for a small group of friends on a Tuesday night, and halfway through eating, someone asked if I'd been holding out on a secret cooking skill—it was funny because the most impressive part was simply understanding that good ingredients don't need to be complicated. That moment stuck with me because it reminded me that feeding people well is less about technique and more about respecting what you're working with.

Ingredients

• Chicken breasts (2 large, boneless skinless): Pounding them to even thickness ensures they cook through at the same rate, and nobody ends up with dry edges while waiting for the center to catch up.
• Olive oil (1 tablespoon): Just enough to prevent sticking on the grill and help the spices cling to the chicken.
• Garlic powder (1 teaspoon): More reliable than fresh garlic here because it won't burn on the hot grill and distributes evenly across the meat.
• Smoked paprika (1 teaspoon): This is the quiet hero that gives the chicken depth and a hint of smokiness that pairs beautifully with the warm naan.
• Salt and black pepper (½ teaspoon each): Season generously because the Caesar dressing will be rich, and you need the chicken to hold its own flavor.
• Romaine lettuce (4 cups chopped): Crisp and sturdy enough to withstand the dressing without getting soggy, especially important when you're rolling it into a wrap.
• Caesar dressing (½ cup): Store-bought works beautifully here, but if you make your own, hold back slightly on the dressing at first—you can always add more but you can't take it out.
• Parmesan cheese (½ cup freshly grated): Freshly grated makes a real difference in texture and flavor; the pre-grated stuff feels like an afterthought by comparison.
• Cherry tomatoes (½ cup halved, optional): They add brightness and a little juice that cuts through the richness, but honestly, the wrap works beautifully without them if you're in a hurry.
• Garlic naan flatbreads (4): The star player here—look for ones that are soft and tender, and if you can find them fresh from a local bakery or Indian market, you're in for a treat.
• Butter (2 tablespoons melted): Just for warming the naan, which makes it pliable and brings out its subtle garlic notes.
• Lemon wedges (optional for serving): A squeeze at the end brightens everything and cuts through the richness of the Parmesan and dressing.

Instructions

Get Your Grill Ready:

Heat your grill or grill pan to medium-high heat for about 10 minutes—you want it hot enough that a drop of water sizzles immediately. This temperature gives you those beautiful char marks without cooking the outside before the inside is done.

Prep and Season the Chicken:

Place each chicken breast on a cutting board and, using the flat side of a meat mallet or the bottom of a heavy pan, gently pound it to an even thickness of about three-quarters of an inch. Rub both sides with olive oil, then sprinkle generously with garlic powder, smoked paprika, salt, and pepper—don't be shy, as these seasonings give the chicken its personality.

Grill the Chicken:

Lay the chicken on the grill and resist the urge to move it around—let it sit undisturbed for 5 to 7 minutes until you see golden char marks. Flip once and cook the other side for another 5 to 7 minutes until the internal temperature hits 165°F and the juices run clear when you cut into the thickest part.

Rest and Slice:

Transfer the chicken to a clean plate and let it rest for about 5 minutes—this lets the juices redistribute so each bite stays tender. After resting, slice it into strips about half an inch thick, which gives you nice pieces that won't slip out of the wrap.

Warm the Naan:

While the chicken rests, brush both sides of each naan with melted butter and place them on the grill for 1 to 2 minutes per side until they're warm, soft, and have some light charring. They'll puff slightly and become wonderfully pliable for wrapping.

Build the Salad:

In a large bowl, toss the chopped romaine with Caesar dressing and half the Parmesan cheese—this way the lettuce gets coated evenly and won't feel plain when you bite into the wrap. Add cherry tomatoes now if you're using them.

Assemble the Wraps:

Lay one warm naan on a clean surface, then pile on a generous handful of the dressed Caesar salad. Top with sliced grilled chicken and sprinkle the remaining Parmesan over everything, then finish with a crack of fresh black pepper for a little bite.

Roll and Serve:

Fold the naan around the filling like you're wrapping a gift—don't overstuff, or it becomes unwieldy, but do make sure there's enough filling in each bite. Serve immediately while the naan is still warm and soft, with lemon wedges on the side for anyone who wants a squeeze of brightness.

Save

There was one night when my daughter came home stressed from school, and instead of asking her about it, I just started grilling and rolling these wraps while she sat on the counter talking. By the time we sat down to eat, her whole mood had shifted—there's something about watching food come together that's calming for both the person cooking and the person waiting. It reminded me that sometimes the best thing a recipe can do is create a moment.

Why the Grill Matters Here

Using a grill or grill pan instead of a skillet completely changes the character of the chicken—you get those smoky, caramelized notes that elevate the whole wrap and make it feel like more than the sum of its parts. If you don't have access to a grill, a cast iron skillet on high heat works in a pinch, but the naan truly needs that grill contact to soften and char properly, so try to manage at least a grill pan.

Building Flavor Layers

The beauty of this wrap is that each component brings something distinct—the Caesar dressing adds creaminess and tang, the Parmesan brings umami and a subtle sharpness, the chicken provides smokiness and protein, and the warm naan ties everything together with its subtle garlic note. When you eat it, all these flavors don't compete; instead, they feel like they were always meant to work together. The lemon wedge on the side is your final tool for brightening everything if a bite feels too rich.

Customizing Your Wrap

Once you understand the basic formula—seasoned protein, crisp vegetables, rich sauce, warm bread—you can play with it endlessly and make it your own. Some people add crispy bacon or anchovies for extra depth, others swap in grilled halloumi or chickpeas to make it vegetarian, and a few brave souls I know have added a thin slice of avocado for creaminess. The naan and Caesar are really the anchors; everything else is negotiable.

• Experiment with whole wheat naan if you want more fiber without sacrificing that warm, soft texture that makes the wrap special.
• If you're meal prepping, grill the chicken and naan ahead, then assemble fresh right before eating to keep everything from getting soggy.
• Save any leftover Caesar dressing for dipping or drizzling over roasted vegetables the next night.

Save

These wraps have become my go-to when I want something that feels special without spending all evening in the kitchen, and every time I make them, I'm grateful for that evening when my neighbor casually showed me that tradition and creativity can share the same plate. They're the kind of recipe that makes you feel like a capable cook without requiring you to be one.

Recipe FAQs

→ Can I make these wraps ahead of time?

Prepare components separately in advance. Grill chicken and wash lettuce up to 24 hours ahead. Assemble wraps just before serving to prevent naan from becoming soggy.

→ What's the best way to warm the naan?

Brush naan with melted butter and grill for 1–2 minutes per side until soft with light char marks. This enhances the garlic flavor while keeping the flatbread pliable for rolling.

→ Can I use store-bought rotisserie chicken?

Absolutely. Shred rotisserie chicken and skip the grilling step. This reduces total time to about 15 minutes while still delivering excellent flavor and convenience.

→ How do I prevent the wrap from falling apart?

Warm naan thoroughly to increase pliability. Don't overfill with ingredients. Fold in the sides tightly before rolling from bottom to top, creating a secure pocket that holds everything together.

→ What sides pair well with these wraps?

Serve with extra lemon wedges, light cucumber salad, or roasted vegetables. A crisp Sauvignon Blanc or light lager complements the rich Caesar dressing and grilled chicken beautifully.

→ Can I freeze these wraps?

Not recommended. The lettuce and dressing would become soggy upon thawing. Instead, freeze grilled chicken separately and assemble fresh wraps when ready to eat.