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Naan Wrap Recipe

Name: Twisted Indian North Barries Naan Wrap Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 pieces naan bread (store-bought or homemade); 1 tbs olive oil; 1 cups cooked basmati rice; 1 cups or cooked brown rice; 1 cups or mixed field greens; 6 oz grilled chicken, thinly sliced; 3 oz or cooked chickpeas (for vegetarian option); 4 oz or cooked paneer, cubed; 6 pieces or grilled shrimp, peeled; 0.25 cups cucumber, thinly sliced; 0.25 cups tomato, thinly sliced or diced; 2 tsp red onion, thinly sliced; 0.25 cups shredded carrot; 2 tbsp fresh cilantro leaves; 1 tbsp sliced pickled jalapeños; 2 tbsp crumbled feta or paneer (optional); 0.25 cups plain yogurt; 1 tsp lemon juice; 0.5 tsp garlic, minced; 0.25 tsp salt; 0.25 tsp ground cumin; 1 tsp hot sauce or chutney (optional)

Inspired by Twisted Indian North Barrie

Time25m

Serves2

Naan bread, choice of basmati, brown rice, or field greens, choice of one Protein & toppings of your choice.

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Ingredients

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Base & Bread

2 pieces naan bread (store-bought or homemade)

1 tbs olive oil

Grain or Greens (choose one)

1 cups cooked basmati rice

1 cups or cooked brown rice

1 cups or mixed field greens

Protein (choose one)

6 oz grilled chicken, thinly sliced

3 oz or cooked chickpeas (for vegetarian option)

4 oz or cooked paneer, cubed

6 pieces or grilled shrimp, peeled

Toppings & Fillings

1/4 cups cucumber, thinly sliced

1/4 cups tomato, thinly sliced or diced

2 tsp Red onion, thinly sliced

1/4 cups shredded carrot

2 tbsp Fresh cilantro leaves

1 tbsp sliced pickled jalapeños

2 tbsp crumbled feta or paneer (optional)

Sauces & Dressing

1/4 cups plain yogurt

1 tsp ReaLemon lemon juice

1/2 tsp Garlic, minced

1/4 tsp Celtic sea salt

1/4 tsp Ground cumin

1 tsp hot sauce or chutney (optional)

Method

Base & Bread

Warm the naan

Heat a large skillet over medium heat. Brush both sides of each naan lightly with olive oil. Place naan in the skillet, 1 at a time, warming 1–2 minutes per side until puffed and lightly golden. Remove and keep warm wrapped in a clean towel.

Grain or Greens (choose one)

Prepare chosen base

If using cooked basmati or brown rice, reheat 1 cup in the microwave for 60–90 seconds or in a small pan with a splash of water until warm and fluffy. If using field greens, rinse and dry the leaves thoroughly and set aside. Portion about 1 cup per wrap.

Protein (choose one and prepare)

Grilled chicken

If using grilled chicken: thinly slice 6 oz cooked chicken. If cold, warm briefly in a pan or microwave until heated through (about 45–60 seconds). Season lightly with salt and pepper if desired.

Chickpeas (vegetarian)

If using chickpeas: drain and rinse 3 oz canned chickpeas. Heat 1 tsp oil in a small skillet, add chickpeas and a pinch of cumin and salt; sauté 3–4 minutes until heated and slightly crisp.

Paneer

If using paneer: cut 4 oz into small cubes. Heat 1 tsp oil in a skillet and pan-fry cubes 2–3 minutes per side until golden. Season with a pinch of salt.

Shrimp

If using pre-cooked shrimp: warm 6 pieces in a skillet for 1–2 minutes. If raw, season lightly and cook 2–3 minutes per side until opaque and cooked through.

Sauces & Dressing

Make the yogurt sauce

In a small bowl combine 1/4 cup plain yogurt, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp ground cumin. Stir until smooth. Taste and adjust seasoning. If you like heat, stir in 1 tsp hot sauce or your favorite chutney.

Toppings & Assembly

Lay a warmed naan flat. Spread about 2 tbsp of the yogurt sauce across the center of the naan, leaving 1–2 inches clear at the edges to facilitate rolling.

Add the base: place about 1/2 cup of warmed rice or a handful of field greens down the center over the sauce.

Add the protein: arrange the chosen 4–6 oz portion (sliced chicken, chickpeas, paneer cubes, or shrimp) evenly over the base.

Top with vegetables: scatter 2 tbsp cucumber slices, 2 tbsp tomato, 1 tsp thinly sliced red onion, and 2 tbsp shredded carrot over the protein. Add 2 tbsp cilantro leaves and 1 tbsp pickled jalapeños if using. Sprinkle 2 tbsp crumbled feta or paneer if desired.

Finish with extra sauce: drizzle another 1–2 tbsp yogurt sauce over the toppings for moisture and flavor.

Fold and wrap: fold the bottom edge of the naan up over the filling, then fold in the sides and roll tightly away from you to form a wrap. If needed, secure with parchment or foil.

Serve: cut the wrap in half on the diagonal if desired and serve immediately. Optionally serve extra yogurt sauce or chutney on the side.