Butter Chicken Naan Wrap

We were inspired to make this after having the super delicious version in New York City at the chain Taco Mahal. This makes a great lunch for four. And feel free to load it up with extras like tomatoes, yogurt, or achar.

Serves 4

Ingredients

1 tablespoon oil

1 lb boneless chicken breast, cut into ¾” cubes

1 – 12.5 oz jar Maya Kaimal Butter Masala Sauce or Maya Kaimal Tikka Masala Sauce

1 package of fresh or thawed naan

Grated cheddar or jack cheese

Dressing:

3 tablespoons olive oil

1 tablespoon white wine vinegar

½ teaspoon agave or honey

Salt and pepper

Arugula

Chopped red onion

Preparation

Step 1
Preheat the broiler.

Step 2
In a skillet heat the oil and sauté chicken until lightly browned. Add the jar of sauce and simmer for 5 minutes until the chicken is cooked through. Set aside.

Step 3
Mix the dressing ingredients together in a medium bowl. Add the arugula and toss together.

Step 4
Place naan on a sheet pan. Sprinkle with a layer of cheese and broil until bubbly. Remove and spoon chicken in a line over the cheese. Add arugula and red onion and serve immediately.