Grilled Chicken Naan Wrap

Our fluffy Naan is the perfect way to wrap up this seasoned Grilled Chicken. It combines well with the flavors of sliced cucumber and fresh garden tomatoes.

How to get the most out of your marinade:

Over the years, we have found some tips that work really great while marinating. One of the most important things to remember is to not reuse the marinade after your protein has been soaking in it, as to not contaminate with raw meat juice. If you wish to serve some of it with your cooked meat, simply set some aside before adding the raw meat.

  1. First, score the meat before marinating. This works best with steak but can work with chicken and pork as well. Doing this will help the marinade really get deep in the meat for more flavor.
  2. Second, place your marinating meat in the fridge rather than on the counter. This will keep your raw meat out of the temperature danger zone.
  3. Third, be sure to flip your meat so all sides are thoroughly coated. If you are using a Ziploc bag, simply flip the bag. If you are using a container, you might need to physically turn the meat.

Looking for more recipes using Naan?

grilled chicken naan wrap

Our fluffy Naan is the perfect way to wrap up this seasoned Grilled Chicken. It combines well with the flavors of sliced cucumber and fresh garden tomatoes.

Grilled Chicken Naan Wrap





  • 4-6 Naan Bread (#1686)
  • 2 cups roughly torn lettuce
  • 1 medium red onion, thinly sliced
  • 1 cucumber, thinly sliced
  • 2 medium tomatoes, thinly sliced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh mint, roughly chopped
  1. To begin, whisk together the garlic, yogurt, tomato paste, lemon juice, olive oil, paprika, mint, salt, cayenne pepper, allspice, and black pepper in a medium bowl. Add the diced chicken pieces, tossing to coat. Cover and refrigerate for 4-8 hours.
  2. Next, place the red bell pepper on a baking sheet and heat under the broiler on all sides until charred. Let the pepper cool for 20 minutes, or until it is cool enough to handle. Then, remove the stem, seeds, and skin. Roughly chop it, then place in a food processor with the garlic, salt, sugar, paprika, cumin, black pepper, tahini, water, lemon juice, and red wine vinegar. Blend until smooth. Refrigerate until needed.
  3. Heat a grill over medium heat. Then, place the marinated chicken pieces on skewers. Cook the skewers on preheated grill for 4-5 minutes on each side/10 minutes total, or until cooked through.
  4. Now, warm the naan until soft and pliable using the oven, grill, or microwave. Arrange the lettuce, red onion, cucumber, and tomatoes on half of each naan. Place the chicken from 1-2 skewers on top.
    Then, drizzle with roasted red pepper tahini sauce and garnish with cilantro and mint before serving.

Adapted from:


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