Grilled turmeric chicken naan wrap with guacamole & radish
Warm naan topped with spiced grilled chicken, creamy guacamole, fresh radish and coriander — a fresh twist on the average chicken wrap.
What you need
How Maurice does it
- 1
Warm the naan breads in a dry pan over medium heat until soft and lightly toasted, then set aside.
- 2
Slice the chicken breast into strips and place in a bowl.
- 3
Add turmeric, cumin, ginger, half the minced garlic, half the lemon juice, chopped coriander, olive oil, salt and pepper to the chicken. Mix well to coat.
- 4
For the guacamole, halve the avocados and scoop the flesh into a bowl or measuring cup.
- 5
Add the remaining minced garlic, remaining lemon juice, diced tomato and sour cream or yogurt. Mash with a fork until creamy, then season to taste.
- 6
Melt butter in a pan over medium-high heat and swirl to coat.
- 7
Add the seasoned chicken and cook, stirring, for 6–8 minutes until golden and cooked through.
- 8
Spread a generous spoonful of guacamole onto each warm naan.
- 9
Top with the cooked chicken, fresh coriander and sliced radishes.
- 10
Fold or roll the wrap and serve immediately.
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