Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce

Name: Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 5 h 45 min
Yield: 4 Servings
Ingredients: 1 pound boneless, skinless chicken breasts; 2 cloves garlic; 1/2 cup plain whole milk yogurt; 2 tablespoons tomato paste; 2 tablespoons lemon juice; 2 tablespoons olive oil; 2 teaspoons ground paprika; 1 1/2 teaspoons dried crushed mint; 1/2 teaspoon salt; 1/4 teaspoon ground cayenne pepper; 1/4 teaspoon ground allspice; 1/4 teaspoon freshly ground black pepper; 1 large red bell pepper; 1 garlic clove; 1 teaspoon kosher salt; 1/2 teaspoon granulated sugar; 1/2 teaspoon ground paprika; 1/2 teaspoon ground cumin; Pinch freshly ground black pepper; 1/2 cup Tahini; 1/4 cup water; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons red wine vinegar; 4-6 Stonefire® Naan Original or Garlic; 2 cups roughly torn lettuce; 1 medium red onion; 1 cucumber; 2 medium tomatoes; 1/4 cup fresh cilantro; 1/4 cup fresh mint

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
5 hrs
Total Time
5 hrs 45 mins
Servings
4 Servings
Course
Main Course
Cuisine
International

Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce

Iris Warren

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A recipe for Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce! Pieces of chicken are marinated in a spiced yogurt mixture, grilled until golden, then wrapped in warm naan with fresh vegetables and a roasted red pepper tahini sauce.

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Ingredients

Servings

Chicken:

1 pound boneless, skinless chicken breasts cut into 1-2 inch cubes
2 cloves garlic minced
1/2 cup plain whole milk yogurt
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons ground paprika
1 1/2 teaspoons dried crushed mint
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper

Sauce:

1 large red bell pepper
1 garlic clove
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 teaspoon ground paprika
1/2 teaspoon ground cumin
Pinch freshly ground black pepper
1/2 cup Tahini
1/4 cup water
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar

Wraps:

4-6 Stonefire® Naan Original or Garlic
2 cups roughly torn lettuce
1 medium red onion thinly sliced
1 cucumber thinly sliced
2 medium tomatoes thinly sliced
1/4 cup fresh cilantro roughly chopped
1/4 cup fresh mint roughly chopped

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Instructions

To prepare the chicken:

In a medium bowl, whisk together the garlic, yogurt, tomato paste, lemon juice, olive oil, paprika, mint, salt, cayenne pepper, allspice, and black pepper. Add the chicken pieces, tossing to coat. Cover and refrigerate for 4-8 hours.

To make the sauce:

Place the red bell pepper on a baking sheet and heat under the broiler on all sides until charred. Transfer the pepper to a bowl and cover with plastic, making sure the plastic doesn't touch the top of the pepper. Allow to rest for about 20 minutes or cool enough to handle. Remove the stem, seeds, and skin. Roughly chop and place in a blender with the garlic, salt, sugar, paprika, cumin, black pepper, tahini, water, lemon juice, and red wine vinegar. Blend until smooth. Refrigerate until needed.

To assemble the wraps:

Heat a grill or indoor grill pan over medium heat and lightly grease. Arrange the marinated chicken pieces on skewers, gently shaking off any excess marinade. Working in batches if needed to prevent overcrowding, cook the skewers on preheated grill for 4-5 minutes on each side/10 minutes total, or until cooked through.
Warm the naan until soft and pliable using the oven, grill, or microwave. Arrange the lettuce, red onion, cucumber, and tomatoes on half of each naan. Place the chicken from 1-2 skewers on top. Drizzle with roasted red pepper tahini sauce and garnish with cilantro and mint before serving.