How to Make Chicken Naan Wraps for On-the-Go Meals 🌯
PREP TIME
Prep Time: 20 minutes
Marination Time (Optional): 30 minutes
COOK TIME
Cook Time: 15 minutes
Total Time: 40–45 minutes
SERVINGS
4 wraps
Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless chicken thighs or breasts (sliced into strips)
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp chili powder (adjust to spice preference)
- ½ tsp salt
- 1 tbsp oil (for cooking or marinating)
For the Wrap Assembly:
- 4 freshly made naan (store-bought or homemade)
- ½ cup shredded lettuce
- ½ cup chopped cucumbers
- ½ red onion, thinly sliced
- 1 tomato, sliced or diced
- Fresh cilantro, chopped
- Lemon wedges (for serving)
For the Yogurt Garlic Sauce:
- ½ cup plain yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Equipment Used
To make this Multigrain naan recipe successfully, you’ll need the following kitchen tools. No tandoor or skewers are needed for this one!
Tandoor: CH04 – 34″ x 34″ Commercial Tandoori Oven
Use this tandoor to pre-roast the chicken after marination for deeper smokiness and faster frying. The CH04 Commercial Tandoori Oven is perfect for outdoor Filipino-style BBQ and infuses that signature charred aroma found in many local street-style fried dishes.
Skewers: AS04 – Square – Tandoor Skewers – 36″
Flat stainless steel skewers hold the sliced chicken pieces securely in the tandoor and allow even roasting. Essential for creating authentic tandoori-style chicken for wraps.
Instructions
How to Make Chicken Naan Wraps – Step-by-Step Guide
Step 1: Marinate the Chicken
- In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, and all dry spices. Mix until smooth. Add in the sliced chicken and coat evenly.
- Let it marinate for at least 30 minutes (or up to 8 hours in the fridge) to develop flavor and tenderize the meat.
Step 2: Preheat the Tandoor Oven
- If using a CH04 Tandoor, preheat it for 30–40 minutes until the inner clay walls are piping hot. This high temperature is what gives the chicken its signature char and juicy texture.
- If you’re cooking on a grill or pan, preheat to medium-high heat.
Step 3: Cook the Chicken in the Tandoor
- Thread the marinated chicken strips onto flat skewers, ensuring they’re evenly spaced.
- Insert skewers into the tandoor and cook for 10–12 minutes, turning halfway through. The chicken should be slightly charred on the edges and fully cooked inside.
- If using a grill, cook for the same amount of time, or until internal temp reaches 165°F (74°C).
- Once cooked, remove from skewers and set aside.
Step 4: Prepare the Yogurt Garlic Sauce
- In a small bowl, mix together yogurt, minced garlic, lemon juice, salt, and pepper. Stir until smooth and creamy. Chill until ready to use.
- This sauce brings a cool, tangy balance to the smoky chicken and ties the whole wrap together.
Step 5: Warm the Naan
- Lightly warm each naan on a tandoor wall, grill, or pan until soft and pliable—about 30 seconds per side.
- You can also brush with a little butter or ghee for extra richness
Step 6: Assemble the Chicken Naan Wraps
Lay each naan flat on a surface. Layer with:
- A generous scoop of tandoori chicken
- Lettuce
- Tomato slices
- Cucumber
- Red onion
- Drizzle of yogurt garlic sauce
- Sprinkle of fresh cilantro
- Roll tightly from one end to the other to create your wrap. You can secure it with parchment paper or foil if packing it for travel.
Step 7: Serve or Pack
- Serve immediately with extra sauce and lemon wedges on the side, or wrap in foil for an easy meal on the go.
- These chicken naan wraps are perfect for lunchboxes, road trips, picnics, or quick dinners.
Pro Tips for Making Multigrain Naan:
- Use chicken thighs for juicier results, especially when cooking at high heat in a tandoor.
- Naan too thick? Try rolling it out thinner before cooking to make wrapping easier.
- Make it spicy: Add chili flakes or hot sauce to the yogurt garlic sauce.
- Meal prep-friendly: Marinate and cook the chicken in advance, then assemble wraps fresh as needed.
- Vegan twist: Swap the chicken for grilled tofu or mushrooms and use plant-based yogurt.
Need Help? Order and Technical Support
Have questions or ready to place an order? Reach out to us via phone at +1(727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the Operation Manual for our CH & CS models to get started with your Tandoor oven today.
About Tandoor Morni
Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.
Frequently asked questions
What is the best flour for naan bread?
All-purpose flour works best for soft and chewy naan.
Why is my naan not fluffy?
It might be the dough—try letting it rise longer and make sure it’s not too dry.
Which Indian bread is healthiest?
Whole wheat roti is the healthiest—light, oil-free, and full of fiber
Are tandoori and naan same?
No. Naan isa bread and tandoori is a style of cooking in a tandoor oven.
