Tandoori Chicken Naan Wrap

Tandoori Chicken Naan Wrap

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 35 minutes 

Cook Time: 35 minutes

Makes: 8 wraps

Imagine fresh naan bread stuffed with tender chicken, a vibrant & delicious Indian sauce and fresh garnish of poblano pepper, cucumber, lettuce & microgreens. Add a bit of mango chutney to take it over the top. These Tandoori Chicken Wraps are the perfect lunch or dinner.



Naan Bread:

  • ⅔ cup warm water
  • 2 ¼ tsp active dry yeast
  • 2 tsp coconut sugar
  • 2 cups flour
  • ⅓ cup plain greek yogurt
  • 2 tbsp extra virgin olive oil, plus extra for cooking
  • 4 tbsp melted butter
  • 1 tsp salt


Tandoori Chicken:

  • 1.5 lb chicken breast, chopped into cubes
  • 3 tbsp olive oil
  • 1/4 cup plain whole milk yogurt
  • 2 tsp fresh ginger, minced
  • 1 tbsp garlic, minced
  • 2 tsp garam masala
  • 2 tsp salt
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp paprika
  • 1/4 tsp cayenne powder (optional)
  • 1 whole lime, juiced



  • Hamama microgreens
  • Green onions, sliced
  • Lettuce
  • Cucumber, chopped
  • Poblano pepper, julienned
  • Cherry tomatoes, chopped
  • Mango chutney
  • Salt and pepper to taste




For the Naan bread: 

  1. In a small bowl, combine warm water, yeast, and sugar. Stir. Let it sit for 5-10 minutes and allow the yeast to bubble.
  2. In a large bowl, add flour, greek yogurt, oil and salt. 
  3. Add the yeast mixture to the dry ingredients. Combine with your hands or a wooden spoon. Keep mixing until you form a ball. 
  4. Once you form a ball, knead the dough for about 5-10 minutes on a cutting board or until the dough is smooth.
  5. Cover the dough in a bowl with a towel and set aside in a warm place to rise for at least 1 hour. It should double in size.
  6. After the dough has risen, remove from the bowl and place on a cutting board with a little flour so the dough doesn’t stick. 
  7. Divide the dough into 8 equal portions. Roll each portion out to about 1/8" thick.
  8. Heat a medium to large skillet over medium-high heat. Drizzle pan with a little olive oil. Add one piece of naan and reduce heat to medium. Watch for it to begin to bubble. Cook for about 3 minutes on the first side and then flip and cook for 2 minutes longer on the other side. Repeat these steps for the rest of the naan pieces and set aside to cool when done.

 For the Tandoor chicken:

  1. In a large bowl, add the cubed chicken, olive oil, yogurt, ginger, garlic, all the spices and lime juice. Mix to combine and let the chicken marinate for at least 30 minutes or overnight.
  2. Heat oil in a medium skillet over medium-high heat. Add the chicken and cook on each side until golden brown and slightly crispy, about 10- 12 minutes. Turn the heat to low and cook for a minute or two longer until the chicken is cooked through.

Assemble the wraps:

  1. To each pece of naan bread, add some  tandoori chicken and garnish with fresh veggies, mango chutney and microgreens. Enjoy!


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