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100%

By Gwen

Tandoori Chicken Naan Wraps

Name: Tandoori Chicken Naan Wraps
Cuisine: Asian, Indian
Ingredients: 1.5 pounds chicken breast or boneless, skinless chicken thighs cubed; 3 tablespoons olive oil; 1/4 cup plain whole milk yogurt; 2 teaspoons fresh ginger minced or paste; 1 tablespoon fresh garlic minced; 2 teaspoons garam masala; 2 teaspoons salt; 2 teaspoons cumin; 2 teaspoons mild chili powder; 1/2 tablespoon turmeric; 1 teaspoon coriander; 1 teaspoon paprika; 1/4 teaspoon cayenne powder optional; juice of 1 whole lime; ghee for basting, optional; 8 naans; chopped lettuce; diced cucumber; sliced red onion; chutney of choice

4 steps

Updated at: Tue, 27 Feb 2024 04:31:04 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per recipe

Calories3533.4 kcal (177%)

Total Fat134.5 g (192%)

Carbs402.3 g (155%)

Sugars42.1 g (47%)

Protein180.7 g (361%)

Sodium8610.8 mg (431%)

Fiber25.3 g (90%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large bowl, add the cubed chicken along with the olive oil, plain yogurt, ginger, garlic, all the spices, and lime juice. Mix well and if you have time, allow the chicken to marinate for at least 30 minutes. The longer the better!

Step 2

Heat oil in a cast iron skillet, pan, or grill over medium-high heat. Add the chicken and cook on each side until a nice brown crust develops about 10 to 12 minutes total. Then turn the heat to low and cook for a minute or two more until cooked in the center.

Step 3

Assemble the wraps. Warm up the naan over the stove or in the oven.

Step 4

Add the chicken to the center of the naan along with vegetables and chutney of your choice. You can also add plain yogurt inside to enjoy!