Description
These Tandoori Chicken Naan Wraps are packed with bold spices, juicy chicken, fresh vegetables, and creamy cucumber yogurt sauce wrapped in soft naan bread. They make a flavorful and satisfying meal perfect for lunch, dinner, or casual gatherings.
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons tandoori seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 4 naan breads
- 1 cup shredded lettuce
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped cilantro
- 1/2 cup cucumber yogurt sauce or tzatziki
Instructions
- In a bowl, combine the yogurt, lemon juice, tandoori seasoning, garlic powder, paprika, cumin, salt, and olive oil.
- Add the chicken breasts and coat them well in the marinade.
- Marinate the chicken for at least 30 minutes or overnight for deeper flavor.
- Cook the chicken in a skillet or grill pan over medium-high heat until fully cooked and slightly charred on the edges.
- Transfer the chicken to a cutting board and slice into strips.
- Warm the naan bread in a skillet or oven until soft and pliable.
- Spread cucumber yogurt sauce or tzatziki over each naan bread.
- Top with shredded lettuce, diced tomato, sliced red onion, chopped cilantro, and sliced chicken.
- Fold the naan into wraps and serve immediately.
Notes
- Chicken thighs can be used instead of chicken breasts for extra juiciness.
- Add jalapeños or spicy chutney for additional heat.
- Pickled onions or shredded carrots add extra texture and flavor.
- Store ingredients separately and assemble fresh wraps before serving.
- Roasted cauliflower or paneer makes a delicious vegetarian alternative.
Nutrition
- Serving Size: 1 wrap
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
