Tandoori Chicken Naan Wrap
These tandoori chicken naan wraps are perfect for Ramadan 🌙. They are Quick, easy, and so flavorful. Marinate the chicken ahead of time and you’ll have dinner on the table in no time. And don’t skip the tzatziki-style spread, it is the perfect cool, creamy addition to the bold tandoori chicken.
—Tandoori Chicken—
3 chicken breasts, cut into small bite-size pieces
1 cup plain Greek yogurt
1 heaping tbsp garlic paste
1 tbsp ginger paste
¼ cup tandoori masala (I used Shan)
Juice of 1 lemon
½ tsp red food coloring (optional, but gives that classic color)
½ cup Olive oil for cooking (use as much or as little as you like)
—For the Wraps—
Naan (Trader Joe’s is my go-to)
Red onion (thinly sliced)
Fresh Cilantro
—Cucumber mint Sauce—
1 English cucumber
1 clove garlic
Juice of ½ lemon
1 cup sour cream (or plain Greek yogurt)
1 teaspoon dried mint
½ teaspoon salt
1. Marinate the chicken: Place the chicken In a large bowl, then add yogurt, garlic paste, ginger paste, tandoori masala, lemon juice, and red food coloring (if using). Mix until well coated. Cover and marinate for at least 1 hour, preferably overnight for best flavor.
2. Make the cucumber mint sauce: Finely grate the cucumber, (squeeze out some of the liquid, if too much liquid accumulates). Add minced garlic, lemon juice, sour cream (or Greek yogurt), dried mint, and salt. Mix well and refrigerate until ready to use.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 12-15 minutes, stirring occasionally, until the chicken is fully cooked and slightly charred on the edges.
4. Warm the naan: Heat naan in a dry pan, or wrapped in foil in the oven until warm and soft.
5. Assemble the wraps: Spread a generous layer of cucumber mint sauce over the naan. Top with tandoori chicken, sliced red onion, and fresh cilantro.
6. Roll up the naan and serve warm. Perfect for iftar, quick dinners, or meal prep.
#tandoorichicken #wraps #lemon8partner #ramadan #dinnerideas
If you're looking for a quick yet impressive meal, tandoori chicken naan wraps are a fantastic choice. The key to making this dish flavorful lies in the marinade — combining Greek yogurt with tandoori masala, garlic, ginger, and a touch of lemon juice tenderizes the chicken while infusing it with rich Indian spices. I usually marinate the chicken overnight, which really deepens the flavors. When cooking, heating the chicken until it’s just slightly charred on the edges adds a lovely smoky note that pairs perfectly with the creamy cucumber mint sauce. For the sauce, I love to use a tzatziki-style cucumber and mint yogurt dip—it cools down the bold spices and adds freshness to the wrap. Grating the cucumber finely and squeezing out excess liquid prevents the sauce from becoming watery, which keeps the naan soft and enjoyable. You can substitute sour cream with plain Greek yogurt to keep it light but still creamy. Using store-bought naan saves prep time without sacrificing quality, and warming it briefly before assembling makes the wrap easier to roll and taste better. Adding crunchy red onion slices and fresh cilantro contributes extra texture and bright herbal notes. These wraps are wonderful for meal prep because you can marinate the chicken ahead and assemble quickly when hungry. They’re also quite versatile — feel free to add sliced bell peppers or a squeeze of fresh lime for a bit of zest. I recommend serving these wraps with a side of simple salad or crispy fries for a complete and satisfying meal. Overall, tandoori chicken naan wraps make a perfect balance of spicy, creamy, and fresh flavors in a convenient handheld dish that’s great for Ramadan iftar or any dinner occasion. Give this recipe a try, and you might find it becoming a staple in your weekly meal rotation!
This looks delicious! Is tandoori masala something I can make or is it easier to buy? May sound dumb but is it a powdered spice or a paste? Thank for the information and your recipe 🥰