Chicken and Spinach Stuffed Naan Wraps

• 1 lb boneless, skinless chicken breasts, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 10 oz fresh spinach, roughly chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 cup plain Greek yogurt
• 4 naan breads
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Season chicken with cumin, coriander, turmeric, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium heat and cook chicken until browned and cooked through.
2. 2 Remove chicken and set aside. In the same skillet, add remaining oil and sauté onions and garlic until translucent.
3. 3 Add spinach to the skillet and cook until wilted.
4. 4 In a small bowl, mix lemon juice and Greek yogurt to create a sauce.
5. 5 Lay out naan breads and spoon spinach mixture onto each, followed by the cooked chicken.
6. 6 Fold naan over the filling to form wraps.
7. 7 Warm the stuffed naan in a skillet for 1-2 minutes each side, until heated through.
8. 8 Serve warm, drizzled with yogurt sauce and garnished with cilantro.

Equipment

• Skillet
• Cutting board
• Knife

Variations

• Add diced bell peppers or mushrooms for extra veggies.
• Substitute chicken with paneer for a vegetarian option.

Substitutions

• Greek yogurt can be substituted with sour cream for a tangier flavor.

Pairings

• Basmati rice
• Mint chutney

Nutrition

Tips

• For extra flavor, marinate the chicken in the spices for at least 30 minutes before cooking.
• Use whole wheat naan for a healthier twist.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave until warm.

Freezing: Freeze uncooked wraps in an airtight container for up to 1 month. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with a side of cucumber yogurt sauce or a fresh tomato salsa.

FAQ