Garlic Naan Grilled Chicken Caesar Wraps (Printable Version)

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

# 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

# How to Make It:

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 - Grill chicken 5 to 7 minutes per side until cooked through and internal temperature reaches 165°F. Remove and let rest 5 minutes, then slice into strips
04 - Mix melted butter with minced garlic. Brush both sides of each naan with garlic butter. Warm naan on grill for 1 to 2 minutes per side until soft and lightly charred
05 - In a large bowl, toss chopped romaine with Caesar dressing and Parmesan cheese. Add cherry tomatoes if using
06 - Lay garlic naan on a board. Layer with Caesar salad, top with grilled chicken strips, then sprinkle extra Parmesan and black pepper
07 - Roll naan tightly into a wrap. Secure with parchment paper or toothpicks if needed
08 - Serve immediately while warm

# Expert Advice:

01 -
  • It feels fancy enough to serve guests but comes together faster than ordering takeout.
  • You get that satisfying contrast of warm, buttery naan against cool, crisp lettuce in every bite.
  • Grilled chicken stays juicy because the naan acts like an edible napkin, keeping everything from drying out.
02 -
  • If you skip the resting step for the chicken, you'll bite into dry meat no matter how perfectly you grilled it—those five minutes aren't optional.
  • The naan loses its warmth quickly, so assemble your wraps right after toasting it, not ten minutes later when everything's cooled down.
03 -
  • Homemade Caesar dressing really does taste noticeably better here, but if you're using store-bought, add a squeeze of fresh lemon juice to brighten it up.
  • If you're making these for a crowd, grill all the chicken and naan ahead, then let people assemble their own wraps so they're warm on their terms.
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