Garlic Naan Grilled Chicken Caesar Wraps (Print Version)

Grilled chicken and Caesar salad wrapped in warm garlic butter naan with fresh 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 - 0.5 teaspoon salt
06 - 0.25 teaspoon black pepper

→ Caesar Salad

07 - 4 cups romaine lettuce, chopped
08 - 0.5 cup Caesar dressing
09 - 0.25 cup freshly grated Parmesan cheese
10 - 0.5 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 Steps:

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 with internal temperature reaching 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. Add cherry tomatoes if desired
06 - Lay a garlic naan on a work board. Layer with Caesar salad mixture, top with grilled chicken strips, then sprinkle with extra Parmesan and black pepper
07 - Roll wrap tightly and secure with parchment paper or toothpicks if needed
08 - Serve immediately while warm

# Expert Hints:

01 -
  • It comes together in just 35 minutes, making it perfect for weeknight dinners when you want something restaurant-quality without the wait.
  • The combination of warm, buttery naan with cool, crisp lettuce creates this textural contrast that keeps you coming back for bite after bite.
  • Once you nail this, you can swap proteins around—halloumi, shrimp, or even roasted vegetables work beautifully.
02 -
  • Don't skip letting the chicken rest after grilling—I learned this the hard way when I sliced too early and ended up with dry chicken that no amount of dressing could save.
  • Room temperature naan gets stiff and hard to roll, so the grill step isn't optional; it's what makes the difference between a wrap that holds together and one that cracks as you bite into it.
  • Assemble these moments before eating rather than in advance, because the naan will eventually soften too much and the lettuce releases moisture that can make everything soggy within twenty minutes.
03 -
  • If your chicken is particularly thick, butterfly it or pound it gently before seasoning so it cooks evenly and doesn't have a raw center with overcooked edges.
  • The garlic butter step transforms ordinary naan into something special, so don't view it as optional even when you're in a hurry.
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