I have lost count how many times I’ve eaten these naan wraps by now, so it is about time I write about them too!
They are really simple to make, and because of that I think they’re perfect for a Friday night supper. That’s when I usually want something really moreish, not too fancy (only on occasion) but something really satisfying and even a little messy. And this dish ticks all those boxes.
The inspiration comes from The Kitchn but rather than using lamb, I used chicken thighs even the first time I made it. It’s just what I prefer, but I’m sure it’s lovely with lamb mince too. This was also the first time I made raita, which was a revelation. I had no idea it was THAT easy. Easier than tzatziki, even. And so very yummy!
Chicken naan wraps with raita, serves 4
Adapted from The Kitchn’s recipe.
1 tbsp vegetable oil
1 shallot, chopped
1 tsp ground cumin
500 g boneless chicken thighs, diced
4 naan breads
2 little gems, washed andthinly sliced
120 ml Greek yoghurt
approx 10 cm cucumber, diced small
1 tbsp mint (or coriander), coarsely chopped
1/4 tsp ground cumin
1/4 tsp ground coriander
salt and pepper
Preheat the oven to 150C. Heat up the oil in a frying pan on medium high heat. Add the shallots, a little salt and a sprinkling of cumin. Fry until lightly browned and remove from pan. Add a bit more oil to the pan and add the chicken. Add more salt, some black pepper and the cumin. Stir occasionally and cook until the meat is cooked through, approximately 8 minutes.
Meanwhile make the raita and heat the naan breads. Stack the naans and wrap in tin foil and place on a rack in the oven for a few minutes.
Mix yoghurt with the spices, cucumber and mint. Season to taste with salt and pepper.
Once the chicken is cooked, add the shallots back into the pan and stir to combine. Layer lettuce, raita and chicken on the warm naans. Serve warm.