When it comes to summer and cooking, for us it’s all about not really cooking at all, which is where these Grilled Naan Chicken Salad Wraps with Cherry Salsa come in!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)
No “Real” Cooking Required:
Ok we love a big elaborate BBQ for sure. But sometimes we want that fun, outdoor BBQ experience without all the fancy sauces, multiple courses, and clean up. When we want a fast delicious grilled menu in minutes, we opt for these Grilled Naan Chicken Salad Wraps with Cherry Salsa. Just heat naan outside on the grill or inside on a grill pan, add lettuce, rotisserie chicken, cherry salsa and some feta and voila! A tasty, gorgeous meal with very little work.
The Salsa:
This salsa is not only beautiful, it’s a sweet, tart, spicy, salty combination that compliments the savory chicken and feta perfectly. To make your life easier, use a cherry pitter. It’s a little hand held device that pops that pit right out! But if you don’t have one, no worries, I give instructions for pitting cherries the old fashioned way in the recipe below.
That’s a Wrap!
Wrap all that goodness up in warm grilled naan and it’s heaven on earth. Your mouth and your belly will be happy. You hands will be too, since there will be like three dishes to wash…unless you use paper plates and then there won’t be one.
If Peaches are More Your Jam…
Click here for the same recipe, different salsa!
The Recipe: Grilled Naan Chicken Salad Wraps with Cherry Salsa
Tips and what you need: To make your life easier, use a cherry pitter. If cooking indoors, you will need a grill pan. If you aren’t sure how to handle a hot pepper click here for a tutorial.
A quick and easy meal that is warm, delicious and satisfying! Please see "tips" above in blog post for advice on pitting cherries.
- 1 cup pitted and quartered cherries (I used red and yellow)
- 1/4 cup finely chopped red onion
- 1-2 teaspoons or more or less finely minced jalapeno, basically use as much or as little as works with your level of heat tolerance
- 1 tablespoon cilantro, chopped
- 2 tablespoons roasted salted pepitas (pumpkin seeds)
- juice of half a lime
- sea salt to taste
- 2 cups warm rotisserie chicken
- 2 cups fresh lettuce (I used baby greens)
- 1/2 cup crumbled feta or soft goat cheese
- 4 pieces naan bread, grilled
-
Note: To save time I recommend using a cherry pitter. If you choose to do it by hand, no problem! Use a knife to score the cherry around the pit, then twist each half of the cherry in opposite directions, cherry will come apart. Use fingers to pry that pit out!
-
Pit and dice cherries, toss with minced jalapenos, onions, lime juice, sea salt, pepitas and 1/2 tablespoon cilantro, reserving the rest for garnish. Set aside
-
If using an outdoor grill, preheat to 400 degrees with lid closed. If cooking indoors use a grill pan on the cooktop to heat naan right before serving.
-
Shred warm chicken by hand
-
Add naan to pan or outdoor grill and cook each side until grill marks are established and bread is hot (1-2 minutes)
-
Add lettuce to each piece of naan, add shredded chicken, feta and salsa, sprinkle with remaining cilanto
-
Serve
MAY I PLEASE ASK A FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with Cook with Me Darling’s ideals and that I believe would be of value to my readers.The Orgnaic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy
