Chicken Naan Wrap
For the chicken:
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons avocado oil
- 2 tablespoons Golden Curry
- 1 lemon, juiced
- Salt and pepper
- 4 pieces of naan bread
- 1 cucumber, sliced
- 2 Roma tomatoes, sliced
- 1 head of romaine lettuce, chopped
- .25 ounces cilantro sprigs
- 1/2 red onion, sliced paper thin
- Raita or Greek yogurt, for serving
Marinate the chicken: In a @ziploc bag, combine the Golden Curry Spice Blend, avocado oil, and lemon juice and press the mixture through the bag with your hands to mix it well.
Season the chicken thighs with salt and pepper and add to the bag. Close the bag and squeeze out any excess air and then mix and shake until completely coated. Transfer to the refrigerator for 30 minutes or overnight.
Prepare the toppings: While the chicken marinates, slice and chop any toppings and arrange them on a platter. Pour the raita or yogurt into a serving bowl. Refrigerate until needed.
Grill or fry the chicken: Preheat oven to 400°F for the naan.Using tongs, remove the chicken and place on an oiled grill pan or skillet over medium-high heat. (Or use a heated grill). Cook for 6-8 minutes per side until the internal temperature reaches 160°F. Time will vary depending on your method of cooking. Remove from the pan or grill and transfer to a cutting board. Slice into strips.
Toast the naan bread: While the chicken is cooking, throw the naan into the preheated oven for 2-4 minutes until toasted. Remove and keep warm.
To serve: Pile your favorite toppings on the naan and arrange the chicken on top. Serve with a dollop of raita or greek yogurt.