Preparation Time: 20 minutes + 30 minutes to marinate

Cook Time: 20 minutes

Cut: Boneless chicken


3 boneless skinless chicken breasts

1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) paprika
1 tsp (5 ml) cumin
½ tsp (2.5 ml) turmeric
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) all spice
½ tsp (2.5 ml) cardamom
¼ tsp (1.25 ml) cinnamon
Juice of one lemon
2 Tbsp (30 ml) olive oil

6 naan bread, warmed
lettuce, shredded
tomato, sliced or cubed
pickled banana peppers
pickled turnips
Sriracha sauce
Toum (Middle Eastern garlic sauce)


Slice the chicken into ½ inch strips.

Combine all the of marinade ingredients and add to the chicken, tossing to coat. Marinate in the fridge for 30 minutes or overnight.

Preheat the oven to 425°F.

Spread out the chicken in a single layer on a parchment covered sheet pan. Bake for 20 minutes or until chicken is cooked through and internal temperature reads 165F (74C) on a meat thermometer.

To assemble the wrap:
Spread toum over warmed naan. Top with chicken and desired toppings. Fold in half like a taco and enjoy.