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Ingredients
Chicken:
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3 tablespoons extra-virgin olive oil
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½ medium lemon, juiced
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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½ teaspoon ground coriander
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½ teaspoon crushed red pepper flakes, or to taste
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½ teaspoon ground turmeric
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½ teaspoon salt, or to taste
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¼ teaspoon ground black pepper, or to taste
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⅛ teaspoon ground cinnamon
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1 pound boneless, skinless chicken thighs
Raita:
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1 (5.3 ounce) container plain Greek yogurt
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½ cup peeled, shredded cucumber, drained
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2 tablespoons shredded yellow onion
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2 tablespoons chopped fresh cilantro
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½ teaspoon ground cumin
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½ teaspoon salt, or to taste
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¼ teaspoon ground black pepper, or to taste
Wraps:
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2 (8.8 ounce) packages naan breads (2 per package), warmed
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2 cups shredded lettuce
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4 thin slices red onion, separated into rings
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1 medium tomato, thinly sliced
Directions
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At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
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About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
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Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
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Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
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To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
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Wrap each naan around the sandwich ingredients, and serve.
Cook's Note:
You can use pita bread instead of naan.
Nutrition Facts (per serving)
709 | Calories |
30g | Fat |
73g | Carbs |
37g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 709 | |
% Daily Value * | |
Total Fat 30g | 39% |
Saturated Fat 7g | 33% |
Cholesterol 93mg | 31% |
Sodium 1133mg | 49% |
Total Carbohydrate 73g | 27% |
Dietary Fiber 14g | 50% |
Total Sugars 7g | |
Protein 37g | 75% |
Vitamin C 17mg | 19% |
Calcium 45mg | 3% |
Iron 2mg | 13% |
Potassium 401mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.