Do you ever get meal inspiration wandering up and down the aisles at the grocery store?
Yesterday, I had just finished a yoga class and was making a “quick” run to Whole Foods to re-stock our kitchen. I have to be honest, it was gross cleaning out a fridge full of takeout containers and produce that had gone bad. We’ve just been running so hard lately that neither one of us has made cooking a priority.
So hankering for a healthy and homemade meal, I loaded up the cart with fruits and veggies and all of the regular staple items.
Lately I’ve really enjoyed naan bread, so I wanted to make sure to pick some up but I had no idea what I was going to do with it. By the end of my aisle wandering, I came up with this easy lunch wrap recipe:
Naan Wraps with Jerk Chicken
– 1 Package Naan Bread
– 1 Bottle Jerk Chicken Marinade
– 2 Chicken Breasts
– 1 Package Shredded Monterey Jack Cheese
– Romaine Lettuce
– 1 Bell Pepper
– Artichoke Spinach Dip – OR – Peach Salsa
I was able to find pre-marinaded Jerk chicken breasts at Whole Foods, but if you can’t find them coat chicken breasts in Jerk marinade and refrigerate for at least 30 minutes.
Pre-heat the oven to 400 degrees, and start the grill. Place the chicken breasts on the grill, and slice a bell pepper in half and remove the seeds. Add the pepper to the grill when there are 5 minutes remaining to cook the chicken.
Put naan bread on a cookie sheet and lightly coat both sides with olive oil. Tear romaine lettuce and set aside.
With 2 minutes remaining to cook the chicken, put naan in the oven. Remove chicken and pepper from the grill. Slice pepper and chicken. Remove naan from the oven.
On the naan bread, spread the artichoke spinach dip (Eric put peach salsa on his instead). Add sliced chicken and pepper, and garnish with lettuce and cheese.
I have to admit, I wasn’t sure how this was going to turn out. But Eric was a fan, and I would definitely make this again – it was super easy to make and will re-heat nicely for lunch tomorrow.