Garlic Naan Grilled Chicken Caesar Wraps (Printable Version)

Warm garlic naan wraps filled with seasoned grilled chicken, Caesar-dressed romaine, and Parmesan for a fusion twist on a classic favorite.

# What You'll 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 - ½ teaspoon salt
06 - ½ teaspoon black pepper

→ Caesar Salad

07 - 4 cups chopped romaine lettuce
08 - ½ cup Caesar dressing
09 - ½ cup freshly grated Parmesan cheese
10 - ½ 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

# How to Make It:

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 5–7 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 1–2 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 the remaining Parmesan.
07 - Sprinkle with freshly ground black pepper. Fold and roll into a wrap.
08 - Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, so you can have restaurant-quality food on your weeknight table without the stress.
  • The garlicky naan adds a toasted, slightly charred texture that transforms a simple Caesar salad into something you'll genuinely crave.
  • You can prep and grill the chicken while the lettuce gets its dressing, making it almost impossible to mess up timing.
02 -
  • If you skip the resting step on the chicken, all those beautiful juices will run out onto your cutting board instead of staying in the meat—I learned this the hard way and it changed everything about how I grill.
  • Don't assemble these wraps too far in advance, or the naan will get soft and lose that wonderful texture you just grilled into it.
03 -
  • Grate your Parmesan fresh right before serving—it makes such a noticeable difference in texture and flavor that you'll wonder why you ever used the shaker.
  • Keep your grill grates clean and oiled so nothing sticks, and you'll have an easier time getting those beautiful char marks that make everything taste better.
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