Save The smell of garlic butter hitting a hot grill pan was what hooked me on this wrap. I had leftover naan from an Indian takeout night and a half-empty bottle of Caesar dressing in the fridge, and somehow the two collided into something I now make at least twice a month. It's messy, satisfying, and tastes like comfort food that traveled. My kids fight over the last one every single time.
I first made these for a picnic in the park, wrapping each one in parchment paper and stacking them in a cooler. They held up beautifully, and my friend Kate kept asking if I'd ordered them from some secret food truck. When I told her it was just grilled chicken and naan, she didn't believe me until I sent her the ingredient list. Now she brings them to potlucks and pretends they're complicated.
Ingredients
- Boneless, skinless chicken breasts: I like pounding them to an even thickness so they cook through at the same rate and stay juicy instead of drying out on the edges.
- Olive oil: This helps the spices stick and creates a light char on the grill without any flare-ups.
- Garlic powder: It distributes more evenly than fresh garlic on the chicken and won't burn as easily over direct heat.
- Smoked paprika: Adds a subtle smoky depth that makes the chicken taste like it spent hours on a charcoal grill.
- Salt and black pepper: Simple seasoning that lets the other flavors shine without competing.
- Romaine lettuce: The crunch is essential, and romaine holds up better than softer greens when tossed in dressing.
- Caesar dressing: I prefer the thick, garlicky kind from the refrigerated section, but any version works as long as it's tangy.
- Parmesan cheese: Freshly grated melts slightly into the warm chicken and naan, creating little pockets of salty richness.
- Cherry tomatoes: Optional, but they add a pop of sweetness and color that balances the heavier elements.
- Garlic naan: The star of the show, soft and chewy with enough structure to hold everything without tearing.
- Melted butter and minced garlic: Brushing this on the naan before warming it turns it into something almost decadent.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium-high heat until you can feel the warmth radiating when you hold your hand a few inches above it. A hot surface is key for getting those nice grill marks without sticking.
- Season the chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper. Press the spices into the meat gently so they adhere and form a flavorful crust.
- Grill the chicken:
- Place the chicken on the grill and cook for 5 to 7 minutes per side, flipping only once to get clean grill marks. Use a meat thermometer to check for 165°F internally, then let it rest for 5 minutes before slicing into strips.
- Prepare the garlic naan:
- Mix melted butter with minced garlic and brush both sides of each naan generously. Warm the naan on the grill for 1 to 2 minutes per side until it's soft, pliable, and has a few charred spots.
- Toss the salad:
- In a large bowl, combine chopped romaine with Caesar dressing and a quarter cup of grated Parmesan, tossing until every leaf is coated. Fold in cherry tomatoes if you're using them.
- Assemble the wraps:
- Lay a warm naan flat on your work surface, pile on the dressed salad in the center, then arrange sliced chicken strips on top. Sprinkle extra Parmesan and a crack of black pepper over everything.
- Roll and serve:
- Fold in the sides of the naan, then roll it up tightly from the bottom, tucking as you go. Wrap in parchment or secure with a toothpick if it feels loose, then serve immediately while it's still warm.
Save 
Save There was a night last summer when I made these for my brother's birthday, and we ate them standing around the kitchen island with paper towels instead of plates. He said it reminded him of late-night shawarma runs we used to make in college, except this tasted better and didn't require driving across town at midnight. That's when I knew this recipe had earned a permanent spot in my rotation.
Making It Your Own
If you want to skip the meat, grilled halloumi works beautifully because it gets those same charred edges and holds its shape inside the wrap. I've also used roasted chickpeas tossed in the same spice mix for a lighter option, and they add a satisfying crunch that plays nicely with the creamy dressing. Sliced avocado is another easy add that makes the whole thing feel more luxurious without much effort.
Storing and Reheating
These wraps are best eaten fresh, but if you have leftovers, wrap them tightly in foil and store them in the fridge for up to a day. To reheat, place the foil-wrapped wraps in a 350°F oven for about 10 minutes until warmed through. The naan softens again and the chicken stays moist, though the lettuce won't be as crisp. If you know you'll have leftovers, consider storing the components separately and assembling fresh wraps as needed.
Serving Suggestions
I like pairing these with a simple side of sweet potato fries or a light cucumber salad to balance the richness. A cold lager or a crisp Sauvignon Blanc cuts through the Caesar dressing beautifully, and if you're serving a crowd, setting up a DIY wrap station with all the components lets everyone customize their own. For extra crunch, toss a handful of croutons into the salad mix just before assembling.
- Serve with pickled red onions for a tangy contrast.
- Add a drizzle of hot sauce if you like a little heat.
- Keep extra Parmesan on the table for anyone who wants more.
Save 
Save This recipe has become my go-to whenever I need something quick, filling, and just a little bit special. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I make these wraps ahead of time?
While best served fresh, you can prep components separately. Grill chicken up to 2 days ahead and store refrigerated. Prepare Caesar salad and warm naan just before assembling to prevent sogginess.
- → What can I substitute for naan bread?
Pita bread, flour tortillas, or lavash work well as alternatives. For a low-carb option, use large lettuce leaves or collard greens as wraps instead of flatbread.
- → How do I prevent the wraps from getting soggy?
Pat romaine lettuce dry after washing and avoid over-dressing the salad. Add dressing just before assembling, and serve immediately after rolling to maintain the naan's texture.
- → Can I use rotisserie chicken instead of grilling?
Absolutely! Shredded rotisserie chicken is a convenient shortcut that reduces prep time significantly. Simply warm it before adding to your wraps for best results.
- → What sides pair well with these wraps?
Serve with sweet potato fries, cucumber raita, pickled vegetables, or a light Mediterranean salad. Crispy potato wedges or corn on the cob also complement the fusion flavors beautifully.
- → How spicy are these wraps?
These wraps are mild with only smoked paprika for subtle warmth. To add heat, include cayenne pepper in the chicken marinade or drizzle with hot sauce before rolling.