Tandoori Chicken Naan Wrap
Oven-roasted tandoori chicken breast sliced into warm naan with cool cucumber and a lemony yogurt drizzle. A high-protein wrap that comes together entirely in the oven.
- Total
- 35 min
- Prep 10 · Cook 20 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Marinating
- Savory
- Indian
- Oven
Instructions
-
Heat the oven to 220°C. In a small bowl, stir 2 tbsp tandoori paste with 2 tbsp yogurt, 1 tsp olive oil, 0.25 tsp salt and 0.125 tsp black pepper. Coat the 200 g chicken breast all over with the mixture and let it sit while the oven finishes heating.
~8 min
Marinating the chicken in yogurt and spices for even a short time lets the acid and salt season the meat and helps it stay juicy during roasting.
Marinating Coat the chicken evenly and let it sit briefly; even 10 minutes lets the yogurt and spices season the surface and start tenderizing.
-
Line a baking tray with aluminium foil and place the coated chicken breast on it. Roast for 18 to 20 minutes, until the outside is charred at the edges and the thickest part reaches 74°C/165°F.
~20 min
Roasting at high heat chars the edges and cooks the chicken through; the thermometer ensures it reaches a safe internal temperature without overcooking.
Roasting Roast at high heat for charred edges, but rely on a thermometer to avoid overcooking; the thickest part should reach 74°C/165°F.
-
While step 2 cooks
While the chicken roasts, stir the remaining 2 tbsp yogurt with a pinch of salt in a small bowl. Thinly slice 0.5 onion and cut 0.25 cucumber into thin half-moon slices.
~5 min
-
While step 2 cooks
Lay the naan on a second piece of foil and slide it into the oven for the last 3 minutes of roasting, until soft and warm to the touch.
~3 min
Warming the naan makes it pliable so it folds without cracking and contrasts with the cool fillings.
-
Move the chicken to a board and rest for 5 minutes so the juices settle, then slice it against the grain into 1 cm strips.
~5 min
Resting the chicken allows juices to redistribute so they don't run out when sliced, keeping the meat moist.
Slice the chicken against the grain: short fibres stay tender inside the naan instead of pulling apart in strings.
-
Lay the warm naan flat, spread the sliced chicken down the middle, top with the onion and cucumber, and spoon over the yogurt drizzle. Fold both sides in and eat with your hands.
~2 min