Garlic Naan Grilled Chicken Caesar (Printable)

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

# What You 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 Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Coat chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken 5-7 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 and minced garlic. Brush both sides of each naan with garlic butter. Warm naan on grill 1-2 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 board. Layer with Caesar salad, top with grilled chicken strips, then sprinkle extra Parmesan and black pepper.
07 - Roll up naan tightly into a wrap. Secure with parchment or toothpicks if needed.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • It's the kind of meal that comes together in under 40 minutes but tastes like you spent way more time on it.
  • The warm, charred naan against crisp romaine and smoky chicken creates textures that just work together beautifully.
  • It's a showstopper if you're feeding friends because it looks impressive but requires almost no fancy technique.
02 -
  • Don't skip letting the chicken rest after grilling—those 5 minutes make the difference between juice running everywhere and a juicy, tender bite.
  • The naan is really the star here, so don't cheap out on it; homemade or quality store-bought naan changes everything about this wrap.
03 -
  • Brush your naan with garlic butter right before it hits the grill, not in advance; this prevents it from drying out and keeps the garlic flavor bright.
  • If you're making these for a group, have everyone assemble their own wrap at the table so they can customize the filling and eat it while it's still warm.
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