Garlic Naan Grilled Chicken Caesar (Printable Version)

Grilled chicken and Caesar salad wrapped in warm garlic naan with Parmesan for a flavorful fusion meal in 35 minutes.

# 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 - 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

# Step-by-Step Guide:

01 - Preheat grill or grill pan to medium-high heat.
02 - Coat chicken breasts evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper.
03 - Place chicken on preheated grill and cook 5-7 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest 5 minutes, then slice into strips.
04 - Combine melted butter with minced garlic. Brush both sides of each naan bread with garlic butter mixture. Grill naan 1-2 minutes per side until soft and lightly charred.
05 - In a large bowl, toss chopped romaine lettuce with Caesar dressing and 1/4 cup Parmesan cheese. Add cherry tomatoes if desired.
06 - Lay garlic naan flat on a work surface. Layer Caesar salad mixture on top, arrange grilled chicken strips, then sprinkle with additional Parmesan cheese and freshly ground black pepper.
07 - Roll naan tightly into a wrap. Secure with parchment paper or toothpicks if needed for stability during serving.
08 - Transfer wrapped portions to serving plates immediately while still warm.

# Additional Tips::

01 -
  • It uses pantry staples and comes together faster than ordering delivery.
  • The warm garlic naan makes every bite feel indulgent without any extra effort.
  • You get all the crunch and tang of a Caesar salad but in a handheld form that actually stays together.
  • Leftovers reheat surprisingly well, especially if you wrap them in foil and warm them in the oven.
02 -
  • If you skip resting the chicken after grilling, all the juices will run out when you slice it and you'll end up with dry strips.
  • Warming the naan is not optional, cold naan cracks and tears the moment you try to roll it.
  • Don't overdress the salad or the wrap will get soggy before you finish assembling it.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and stay tender all the way through.
  • Use a pastry brush to get the garlic butter into every corner of the naan for maximum flavor in every bite.
  • If your Caesar dressing is too thin, it will make the wrap soggy, so choose a thicker variety or drain off excess liquid before tossing.
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