Tandoori Chicken Naan Wraps

Ingredients

• Chicken breasts (2, boneless and skinless)
• Greek yogurt (1/2 cup)
• Tandoori masala (2 tablespoons)
• Lemon juice (1 tablespoon)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, grated)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Naan bread (4 pieces)
• Lettuce (2 cups, shredded)
• Tomatoes (2, sliced)
• Red onion (1, thinly sliced)
• Cucumber (1, thinly sliced)
• Cilantro (1/2 cup, chopped)
• Mint leaves (1/4 cup, chopped)
• Yogurt sauce (1 cup)

Instructions

1. In a bowl, combine Greek yogurt, tandoori masala, lemon juice, minced garlic, grated ginger, salt, and black pepper to prepare the marinade.
2. Add the chicken breasts to the marinade, ensuring they are well coated. Allow them to marinate for at least 1 hour, or overnight for maximum flavor infusion.
3. Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes per side, or until the chicken is thoroughly cooked and has a nice char on the outside.
4. Once cooked, remove the chicken from the grill and let it rest for a few minutes. This helps the juices redistribute. Then, slice the chicken into thin, bite-sized strips.
5. Warm the naan bread on the grill for about 1 minute on each side or in a preheated oven at 350°F for 2-3 minutes. Be careful not to overheat as the bread can become too crisp and difficult to fold.
6. Spread a generous amount of yogurt sauce on each piece of warm naan bread.
7. Next, layer the shredded lettuce, sliced tomatoes, red onion, cucumber, chopped cilantro, chopped mint leaves, and grilled chicken on top of the yogurt sauce.
8. Fold the naan bread over the filling to form a wrap. If necessary, secure the wrap with a toothpick to hold it together.
9. Serve the Tandoori Chicken Naan Wraps immediately while the bread is still warm and the chicken is juicy. Enjoy this explosion of flavors from the heart of India!