Garlic Naan Grilled Chicken Caesar Wraps (Printable Version)

Grilled chicken and Caesar salad wrapped in warm garlic naan with Parmesan.

# What You Need:

→ Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Caesar Salad

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

→ Assembly

11 - 4 garlic naan flatbreads
12 - 2 tablespoons butter, melted
13 - Freshly ground black pepper to taste
14 - Lemon wedges for serving

# Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pound chicken breasts to even thickness. Rub with olive oil, garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken for 5 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice into strips.
04 - Brush naan with melted butter and warm on the grill for 1 to 2 minutes per side until soft and slightly charred.
05 - In a bowl, toss chopped romaine with Caesar dressing and half the Parmesan. Add cherry tomatoes.
06 - Lay a garlic naan flat on a board. Top with a generous layer of Caesar salad, followed by grilled chicken strips and remaining Parmesan.
07 - Sprinkle with freshly ground black pepper. Fold and roll into a wrap.
08 - Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The garlic naan actually tastes better warm off the grill—buttery and slightly charred—which elevates the whole wrap in a way regular tortillas never could.
  • You can prep everything in under 35 minutes, making it perfect for weeknight dinners when you want something that feels restaurant-quality but requires minimal fuss.
  • The combination of creamy Caesar, smoky grilled chicken, and tangy Parmesan hits every flavor note without being fussy or requiring exotic ingredients.
02 -
  • Don't skip the resting step after grilling the chicken—I learned this the hard way when I sliced too early and all the juices ended up on the plate instead of in the meat, leaving the chicken dry.
  • The warm naan makes this recipe work; cold naan is just bread, but warm naan becomes a flavor vehicle that actually enhances everything it wraps around.
  • If your Caesar dressing is very thick, thin it slightly with a bit of lemon juice so it coats the lettuce without making the wrap soggy or difficult to roll.
03 -
  • Pound the chicken evenly so it cooks through in the same amount of time—thick and thin spots lead to either overcooked edges or an undercooked center, and there's no saving that.
  • Let the chicken rest after grilling; this simple pause makes the difference between juicy, tender meat and tough, stringy pieces that no amount of Caesar dressing can fix.
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