Chicken Naan Wraps

 This recipe has become a favorite at our house.  I love that the whole family will eat it without complaint. It is a lengthy meal to prepare, but the kids help with it, and Tony is the main chef on this one.  I'll be making the Reuben Sandwiches for St Patty's Day, which are my favorite sandwich, so this makes it even. 

I wasn't able to find the video my husband found this recipe on so we could give them a shout out and credit for this yummy dish.  

Chicken Naan Wraps 

Chicken Marinade 

¾ C olive oil 

2 T fish sauce or oyster sauce 

1 T soy sauce 

1 squirt yellow mustard 

1 T Dijon mustard 

2 T garlic paste (3 cloves) {we use 2 T minced garlic 

2 t thyme

2 t rosemary 

Pinch of salt

Pinch of pepper 

Juice of 2 lemons (¼ - ½ cup)

Pound 3 large chicken breasts until ½ inch thick. Slice surface several times to encourage marinade and grilling. Place chicken in ziploc bag with 3 fourths of the marinade. Keep the rest of the marinade for basting. Let sit in the fridge for 1 hr to 1 day.

Grill on a hot grill, turn and baste often with remaining marinade.

Chuck shred chicken when done.

Sauce

½ C plain yogurt 

½ C mayonnaise 

Juice from 1 lemon (less than ¼ cup)

2 T garlic

Salt and pepper

Dash of cayenne pepper 

Chopped parsley 

(Add chicken seasoning, if desired. We skip this)

 Combine the sauce ingredients and set aside. 

Naan bread 

2 ¼ C flour 

½ t salt

1 pkg yeast (1 T)

½ C warm water 

1 t sugar 

½ C plain yogurt 

1 T olive oil 

Mix yeast, water, and sugar in the kitchen aid bowl until a head forms (about 5-10 minutes) 

Mix remaining ingredients with a dough hook until a ball forms. Let rest/rise in a covered bowl for about 1 hour.

Cut Naan dough into 8 pieces. 

Roll out until ¼ thick.

Cook on griddle with melted butter until golden brown while chicken is almost done so both are finished and warm together. 

Place the chicken inside the bread and eat sort of like a taco.

Add lettuce, tomatoes, onions, and cucumber as desired toppings. 

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