Chicken With Naan


Chicken With Naan; a pairing so nice, they named it three times! Chicken With Naan is my new favorite local joint. I just love their tikka masala. They make their naan fresh in-house every day, and their chickpea salad is to die for. Their prices are reasonable, but not cheap like you’d expect for such a great restaurant. If you’re in the area, definitely check this place out!


These Cilantro Lime Grilled Chicken Naan Wraps hit it out of the ballpark when it comes to flavor.  Not only are they super simple to make, but the flavors will make your taste buds dance! And they are just under 400 calories per loaded wrap!  This is the perfect meal for meal prep, lunches, or you can add the chicken to your favorite salad for a burst of delicious flavor!

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! #healthy #naan #chicken #wraps |

Let’s take a moment to sit and salivate over these, shall we?  I’ll try not to be offended if you’re not.  I enjoyed them enough to salivate for the both of us.  HA!

But I can guarantee that when the chicken is cooking, the smell that will fill your kitchen is simply incredible!  I wish there was a way for me to virtually share smells through the screen.  I know that may sound silly, but once the chicken hits your pan – you will think of me.  And you will agree.

The chicken can be cooked indoors or out on your outdoor grill/BBQ.  It’s completely optional to cube them and add them to skewers.  You won’t sacrifice any flavor doing so.  You can leave them as whole breasts and grill them that way.  Just be sure to not only wet your skewers down prior to adding the cubed chicken (this prevents a grill fire/burning on an outdoor grill/BBQ), but to also brush a bit of olive oil over your outdoor grill or indoor grill pan prior to heating to prevent any potential sticking.

If you’re looking for the perfect indoor grill pan, I do highly recommend a pre-seasoned cast iron grill pan. In my honest opinion, it helps to give that crispy taste to the outside of chicken, yet keep the moisture and flavor packed inside. I use this Cast Iron Square Grill Pan!

It works like a charm and best of all — it’s affordable for any budget!  Complete win/win in my book!

Being the carbivore (yes, you read that correctly) that I am, I could eat naan wraps every day.  In fact, following this shoot – I inhaled one quicker than I care to admit.  Thankfully, no one was around to see it happen.
The flavors from the cilantro lime marinade on the chicken to the heat from the Sriracha Yogurt Sauce are downright scrumptious.  And to me, they compliment each other quite well.

PLEASE NOTE: If you’re not a fan of some heat when you eat, you’re more than welcome to omit the yogurt sauce and substitute it for your own favorite sauce or dressing.  I do recommend hummus or tzatziki sauce!

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This recipe is as easy as marinating the chicken for a minimum of 1 hour, tossing it into a grill-pan (or directly onto your grill, whichever you prefer) and then tossing it together with the lettuce, tomato, avocado, and the creamiest, most delicious (yes?) sriracha sauce you’ve ever had.

So easy and delicious you’ll be making it regularly!

Tips & Side Notes:

  • This recipe will make 4 servings to fill the toaster size naan bread.  If you cannot find the toaster size, simply double the recipe to fill the larger naan bread.
  • I marinated the chicken for a minimum of an hour, but as we all know – the longer you marinate something, the better it will taste!  Patience is a strong virtue when you’re hungry and eager, I know!
  • The Sriracha Yogurt Sauce does have a bit of heat to it, so if you’re worried – simply add the Sriracha as the last ingredient to the sauce, adding teaspoon by teaspoon until it reaches your heat preference.
  • This recipe is perfect to MAKE AHEAD OF TIME for those busy days we all know and love so well. I suggest making this chicken with the marinade in bulk to have on hand for such occasions. Simply toss the marinade in with the chicken into a ziplock bag and freeze immediately. On those days that you know you’re going to be too busy for prep – pull the bag out of the freezer in the morning and pop it into the fridge to defrost and marinate through the day.
  • I highly suggest squeezing fresh lime juice over the tip of your assembled wrap for additional flavor.

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:  wraps

Calories: 399kcal


  • ▢1/2 lb. boneless (skinless chicken breast)


  • ▢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


  • 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.


*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.

Chicken naan wraps recipe

This 5-ingredient dinner is a great timesaver, use a ready-made naan to wrap your chicken pakoras and enjoy. The spice can be toned down with some raita dip, or add extra chilli sauce, if you prefer. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 557 calories / serving
  • Healthy


  • 2 x 150g packs Chicken Pakoras
  • 2 x 2-packs Plain Naans
  • 35g shredded Iceberg Lettuce
  • 20g Sliced Red Onion
  • 2 tbsp Raita Dip


Each serving contains

  • Energy2345kj
  • Fat16g23%
  • Saturates2g10%
  • Sugars8g9%
  • Salt1.6g27%
  • Carbohydrate 70.2g Protein 30.4g Fibre 5.9g


  1. Heat your chicken pakoras to pack instructions.
  2. Take a naan and microwave on high for 20 seconds then place on a board and use a rolling pin to flatten slightly
  3. Turn the naan so the long side is facing you and top the wider end with shredded Iceberg Lettuce. Add a quarter of the pakoras and scatter with your red onion. Drizzle over the raita dip, roll up to enclose and secure in place with a wooden skewer, if you like. Repeat with the remaining naans to make 4 wraps.


Yogurt Marinated Chicken Naan


I created this recipe as a way to use up some extra yogurt I had in the fridge. I decided I wanted to make chicken, so marinating it in yogurt before barbequing it on high heat was the natural choice. I was inspired by Tandoor style Indian chicken and chose to serve this beautiful chicken on naan instead of pita to compliment the South Asian inspired flavours in this meal. This blog is called Cooking With Carbs for a reason. I love carbs, and good bread is ones of my favourite things. Naan is a beautiful flatbread often served alongside South Asian curries. It’s tender and soft while still having some chew, making it the perfect base for tender chicken. This recipe turned out even better than I had hoped: a delicious, savoury flatbread with a complex flavour profile.

This satisfying meal combines beautiful marinated chicken and soft pillowy naan bread. After marinating in the fridge, the chicken takes on a lovely tang from the yogurt, lime juice, and spices. This juicy flavourful interior is perfectly contrasted by the char from the barbecue. The crisp pickled onion adds some crunch to the tender chicken and naan, while the bright cilantro lime yogurt sauce brings it all together with a pinch of heat. This Yogurt Marinated Chicken Naan is bright, fresh, and sumptuous, and if the chicken is marinated in advance this beautiful meal easily comes together in under twenty minutes.


  • Preparation Time – 10 minutes
  • Cooking Time – 7 minutes, plus 1 hour marinating time
  • Total Time – 1 hour 17 minutes


All the ingredients for this Chicken Naan are easy to source from any local grocer.


  • 1/2 cup Yogurt, plain
  • 1 tsp Chili powder
  • 1 tsp Cumin powder
  • 1 Lime
  • 1/2 tsp Kosher salt
  • 2 cloves Garlic
  • 1 lb Chicken breasts, boneless skinless
  • 4 pieces naan

Yogurt Sauce

  • 2 tbsp Yogurt, plain
  • 1 tbp Lime juice
  • 1 tbsp Cilantro, diced
  • 1 pinch Kosher salt
  • 1 pinch Chili flakes

Quick Pickled Onions

  • 1/2 Vidalia onion
  • 1 Lemon


Absolutely! Simply substitute lactose free yogurt on a one to on basis.


If you don’t have a barbecue you can make this on the stove top in a heavy bottomed pan. You won’t get the same charred flavour that you get from a barbecue, but it will still taste delicious. I would suggest cooking the chicken on medium high to get a similar finish.


There are many kinds of yogurt. For this recipe I used plain 2 % yogurt. If you’d like, you could use plain Greek yogurt for added protein. If you wish, you can also use 1 % or skim milk yogurt, but you will not get the same richness of flavour in your chicken or sauce. It’s also worth noting that some research shows that non fat dairy is not necessarily the healthier choice.


No. Although both are flatbreads, both the taste and texture are different. Pita is a beautiful flatbread prepared with flour, yeast, salt, water and oil and baked in an oven. Naan often has the additional ingredient of yogurt which gives it a rich, tangy flavour. Naan is also baked in an extremely hot tandoor oven (a cylindrical clay oven) where it is stuck to the wall to cook resulting in delicious blistered outer shell.

Top view of setup with chicken naan



This recipe would be delicious with turkey breast or shrimp as an alternative to chicken.


If you’d like to make this delicious flatbread vegetarian, I’d suggest preparing a firm tofu in the exact same way as the chicken in this recipe.


If you’d prefer to use pita you certainly can, however it will change the taste of the dish. Naan has a rich flavour with a slight char from the tandoor, while pita has a lighter flavour with less substance.


Prepackaged lemon and lime juice have their uses, but I don’t tend to buy them. They won’t ruin this recipe, but they would affect the taste. This recipe relies heavily on the fresh lemon and lime flavour so I would suggest using them if at all possible.


Cooking With Carbs is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases, but all of the equipment listed on this site is recommended without incentive and are products I strongly believe in.

Below is a list of the main equipment/kitchen tools needed to make this delicious Yogurt Marinated Chicken Naan:

  • Barbecue
  • Tongs
  • Kitchen Knife – Zwilling J.A. Henkel Kitchen Knife a good kitchen knife is a necessary tool for any home cook. Quality and price point varies widely. This is what I use at home. It’s a perfectly decent knife, while still being very affordable.
  • Cutting Board
  • 2 Bowls

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