Looking for new ways to use the grill this summer? These Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce will bring some Middle Eastern flavors to your table with yogurt-marinated chicken skewers and seasonal vegetables wrapped together in a Stonefire® Naan base.
Disclaimer: This blog post was sponsored by Stonefire Naan, but the opinions are all my own. #ad
Stonefire® Authentic Flatbreads was founded by the Ajmera family in Toronto, Canada. Their naan (South Asian flatbread) are made in small batches and hand-stretched before baking in a tandoor oven at a high temperature to create a smoky, authentic flavor. The naan contains no artificial preservatives, synthetic dyes, trans fat, or hydrogenated oils. No nut products are used and the naan is not produced in a facility that contains or processes peanut/tree nuts (this particular recipe uses sesame seeds). It does however contain wheat, eggs, and milk and may also have soy. As with any store-bought product, read the label carefully before using to avoid ingredients that may cause a reaction.
Stonefire® has an assortment of products available. I used the Garlic Naan to add a little extra roasted garlic and cilantro flavor to the wraps. The original will also work well if garlic is not available. Other products include Original, Whole Grain, Original Mini, and Ancient Grain Mini Naan. They also have flatbreads, pizza crusts, and naan crisps.
The chicken skewers were inspired by the Syrian Shish Taouk. Cubes of chicken are marinated for 4-8 hours in a seasoned tomato yogurt sauce. I arranged them on skewers for easy handling on the grill. If an outdoor grill is unavailable, they can also be prepared on an indoor grill pan. Remove the pieces from the skewers as you arrange them in the wraps. They do need a long marinating time, but everything comes together quickly once you are ready to assemble the wraps with only 10 minutes of cooking time. If you want to avoid the skewers altogether, you can cook the chicken in a large skillet in a couple of tablespoons of vegetable oil over medium heat.
I bumped up the flavor of plain tahini by blending in a roasted red pepper, garlic, lemon, and paprika. This sauce is also great as a dip for any leftover naan you have. I broiled the pepper until charred on all sides then transferred it to a covered bowl. This steams the pepper as it cools to help the skin come off more easily. If you cover the bowl with plastic wrap, make sure it isn’t physically touching the pepper or it may melt.
The naan is best heated before consuming to bring back that fresh from the oven, pillowy pliable texture. They can be baked in the oven at 400 degrees F for 2-3 minutes (fresh) or 5-6 minutes (frozen), grilled at 350 degrees F for 1-2 minutes (fresh) or 4-5 minutes (frozen), or microwaved on high wrapped in a paper towel on top and bottom for 15-30 seconds (fresh) and 30-45 seconds (frozen).
I was able to find Stonefire®Tandoor Baked Naan Original and Garlic at my local Giant. They were tucked away in the Bakery section next to the bagels. Evan is a huge bread lover and was quite excited to take the naan home. He even grabbed a couple extra to stash in our freezer for an easy meal. Check out the Store Locator to find Stonefire® Naan near you.
Since there are no preservatives, the flatbreads are transferred to the retailer frozen. They are then thawed and given a ‘use by’ date sticker on the front or back of the package (usually up to 7 days). If you won’t use the bread by that date, they can be frozen in the package for up to a year. I make my own naan from time to time, but love that I have the option to have soft, delicious naan available in less than 5 minutes- especially with two young children.
Looking for other ideas for naan? Check out the hashtag #HelloNaan and other recipes that would pair well: Naan Breakfast Sandwich with Akoori, Yemeni Shakshouka, Palak Paneer, Mauritian Peanut Sauce, Murgh Handi, and Murgh Makhani.
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 kosher 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, 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
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.