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Grilled Chicken Avocado Naan Wraps - Ready in no time and loaded to the max with ingredients as well as flavor! Cilantro lime chicken, avocado, Sriracha Yogurt Sauce, lettuce, tomatoes, and cucumber! Great meal for any day of the week! www.withpeanutbutterontop.com
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Cilantro Lime Grilled Chicken Naan Wraps

This chicken naan wrap is incredibly delicious. The marinade is exceptionally easy and quick to prepare and will simply knock your socks off! This is the perfect meal for any lifestyle or any time of the year. Works splendidly prepared for a lunch or dinner.
Course Main Course
Cuisine Middle Eastern
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 wraps
Calories 399kcal

Ingredients

  • 1/2 lb. boneless skinless chicken breast

Marinade:

  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. freshly squeezed lime juice 1 whole lime
  • 1 tbsp. honey
  • 1/4 cup fresh cilantro chopped
  • 1/4 tsp. sea salt or to taste
  • 1/8 tsp. fresh black pepper
  • 1 tsp. minced garlic approx.2 cloves

Sriracha Yogurt Sauce:

  • 1/2 cup plain greek yogurt regular, 2% or fat-free*
  • 1/2 tbsp. sriracha more or less to taste*
  • 1/4 tsp. garlic powder
  • 1/2 - 1 tbsp. fresh lime juice depending on your preference
  • Pinch of freshly ground black pepper or to taste
  • 1/8 tsp. sea salt or to taste

Additional Ingredients:

  • 4 slices Naan bread toaster size*
  • Skewers soaked*
  • 1 tbsp. extra-virgin olive oil
  • 2 roma tomatoes sliced
  • 1 avocado peeled, pitted and sliced
  • 4 romaine leaves as are or chopped
  • 1/2 english cucumber sliced
  • 1/4 cup sliced red onion more or less to taste preference
  • 1/2-1 full lime - freshly squeezed for additional flavor topping

Instructions

  • Combine the ingredients for the marinade directly into a ziplock bag or bowl.
  • Add the chicken breast to the bag/bowl and seal tightly, removing any excess air. I recommend using a ziplock bag as I find this makes it easier to mix and massage the ingredients over the chicken - helping with even dispersement.
  • Allow to marinate overnight or a minimum of 1 hour.
  • In a small bowl, mix together ingredients for the yogurt sauce. Cover and refrigerate until needed. When you pull the sauce out of the refrigerator to use, be sure to stir thoroughly, as the liquid from the yogurt will begin to separate. This is natural for yogurt to do.
  • Depending on how you're looking to cook the chicken, you can either cube them and place them onto skewers or leave as is in full breast form. If you're using skewers, cut the chicken into cubes now and place them onto the skewers. If you're using an outdoor grill, be sure to wet the skewers prior to using them to prevent them from burning or catching fire while on the grill.
  • Heat your grill or BBQ (I used this Cast Iron Grill Pan on my stove) to medium heat. If using an indoor grill, be sure to add approximately 1 tablespoon of extra virgin olive oil to your grill pan prior to heating, brushing it over to evenly distribute.
  • Once the pan/grill has heated, add the chicken, allowing to cook on one side for 4-5 minutes until it reaches a nice charred look. Turn the chicken and allow to cook 3-4 minutes. Time will be dependent on how thickly cut your chicken is, so please keep that in mind to prevent overcooking/burning.
  • While your chicken is cooking, prepare the additional ingredients - avocado, tomatoes, romaine, etc.
  • Remove the chicken from the grill, cover with aluminum foil to keep warm and set aside.

To Serve:

  • Remove chicken from skewers or slice chicken into desired thickness. The thinner the better for wraps.
  • To assemble the wrap, lay your warmed flatbread onto your plate - add sliced avocado, romaine, tomatoes, cucumber, onion and chicken. Top with the Sriracha Yogurt Sauce (or sauce of choice) and a dash of black pepper. Serve immediately.
  • I highly suggest squeezing fresh lime juice over the tip of your assembled wrap for additional flavor.

Notes

*I used Fage plain, non-fat greek yogurt.
*Exercise caution when adding sriracha! If you don't like a lot of heat, start with 1 teaspoon at a time when adding it to the yogurt. You can also sub for RedHot.
*I used Stonefire Ancient Grain, toaster size. If you cannot find toaster size, double the recipe and used 4 regular-sized naan bread.
*If you grill the chicken on the skewers, I would advise wetting the skewers prior to putting the chicken on, as this will help prevent the skewers from burning or catching fire. Not necessary if using an indoor grill pan.
WARMING NAAN BREAD:
This will come in handy, not just because it is better served warm, but also because it helps to make the bread pliable. This helps with adding the ingredients and then rolling to wrap without any tears.
1. Sprinkle very lightly with water or brush a small amount of oil or butter over the top.
- Conventional Oven: Preheat oven to 400 degrees F (200 degrees C). Place onto a baking sheet. Allow to bake for 2-3 minutes.
- Grill/BBQ: Heat grill to 350 degrees F (180 degrees C) and allow to cook 1-2 minutes.
- Microwave: 15-30 seconds per naan, wrapping top and bottom in a paper towel.
2. Serve immediately.

Nutrition

Calories: 399kcal | Carbohydrates: 35.4g | Protein: 22.8g | Fat: 18.4g | Saturated Fat: 2.8g | Polyunsaturated Fat: 8.5g | Cholesterol: 33.8mg | Sodium: 609.1mg | Fiber: 5.5g | Sugar: 10.4g