Spiced Chicken Naan Wraps with Fresno Chile Yogurt Sauce

These wraps are a pillowy blanket of sweet, smoky and spicy flavor. The juicy chicken compliments the crisp veggies and creamy chili yogurt sauce. Pack these components separately and build your sandwich for lunch or enjoy this meal with a side of soup or crispy fries for a quick dinner. So deliciously simple!

1. Stir yogurt sauce ingredients in a medium bowl until smooth. Transfer to a smaller bowl and set aside, reserving the medium bowl for seasoning the chicken. 

2. Toss chicken in the remaining yogurt left in the bowl along with the oil and spices. Warm a grill pan or skillet over medium-high heat and cook for 4-5 minutes per side, or until cooked through. Transfer to a plate to rest for 5 minutes. 

3. Spread a generous layer of yogurt sauce on each naan. Add sliced chicken, lettuce, cucumber, red onion, mint and pickled sliced chiles. Drizzle with a little more sauce, fold, and serve.

Spiced Chicken Naan Wraps with Fresno Chile Yogurt Sauce

Serves 4

All you need:

Fresno Chili Yogurt Sauce

¾ cup plain Greek yogurt

2–3 tbsp jarred sliced pickled Fresno chiles, finely chopped

1 small peeled garlic clove, grated

Zest of ½ lemon + 1 tbsp lemon juice

1 tbsp olive oil

1/2 teaspoon honey 

¼ tsp kosher salt

2 tsp pickled chile brine

Spiced Chicken

1 lb boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp smoked paprika

1 tsp cumin

½ tsp garlic powder

½ tsp kosher salt

¼ tsp freshly ground black pepper

For assembly: 

4 naan breads

Butter lettuce 

Thinly sliced cucumber

Thinly sliced red onion

Fresh chopped mint leaves 

Sliced pickled Fresno chiles 

All you do:

1. Stir yogurt sauce ingredients in a medium bowl until smooth. Transfer to a smaller bowl and set aside, reserving the medium bowl for seasoning the chicken. 
2. Toss chicken in the remaining yogurt left in the bowl along with the oil and spices. Warm a grill pan or skillet over medium-high heat and cook for 4-5 minutes per side, or until cooked through. Transfer to a plate to rest for 5 minutes. 
3. Spread a generous layer of yogurt sauce on each naan. Add sliced chicken, lettuce, cucumber, red onion, mint and pickled sliced chiles. Drizzle with a little more sauce, fold, and serve.