Tandoori Chicken Naan Wraps

Instructions

1. Marinate the chicken
   In a bowl, combine Greek yogurt, tandoori masala, ginger paste, garlic paste, and lemon juice. Add chicken strips, coat thoroughly, and marinate for at least 15 minutes (or up to 24 hours in the refrigerator for deeper flavor).
2. Cook the chicken
   Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shaking off excess. Cook chicken strips for 6-8 minutes until charred on the outside and cooked through to an internal temperature of 165°F (74°C).
3. Prepare the vegetables
   While the chicken cooks, prepare the vegetables. Toss the sliced red onion with a pinch of salt and lemon juice to mellow the flavor. Julienne the cucumber and chop the fresh herbs.
4. Make yogurt sauce
   In a small bowl, mix the plain yogurt with a pinch of salt, some freshly ground black pepper, and a few chopped mint leaves for a cooling sauce to drizzle over the wraps.
5. Warm the naan
   Heat the naan breads either directly over a gas flame for 20-30 seconds per side, in a dry skillet, or in a preheated oven at 350°F (175°C) for 2-3 minutes until warm and pliable.
6. Assemble the wraps
   Place a warm naan bread on a plate. Layer with cooked tandoori chicken strips, sliced red onion, cucumber, and fresh herbs. Drizzle with the yogurt sauce.
7. Roll and serve
   Fold the naan over the filling like a taco or roll it up burrito-style, securing with parchment paper or foil if needed. Serve immediately while warm and enjoy the explosion of flavors.