Tandoori Chicken Wraps

• 1 pound boneless chicken breast, cubed
• 4 mini naan
• 1 green pepper, sliced
• 1/2 red onion, sliced
• 1 cup plain yogurt
• 1 tablespoon vegetable oil
• 1 ginger piece, 1" in size, minced
• 4 garlic cloves, peeled and minced
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/4 teaspoon salt
• 3 tablespoons fresh cilantro
• 2 limes, halved
• 4 metal skewers or wooden bamboo skewers

1. In a medium glass bowl, mix together yogurt, vegetable oil, ginger, garlic, garam masala, paprika, cayenne pepper, turmeric, salt. (Note: You can also use a food processor to blend these ingredients into a smooth paste). Mix in chicken until coated evenly. Cover and refrigerate. Let chicken marinate for at least 30 minutes, or overnight for best results.
2. Heat grill to medium-high. Grill green pepper and onion slices for 2 minutes on each side. Set aside vegetables. Meanwhile, thread chicken onto skewers.
3. Cook chicken on heated grill and cover. Use leftover marinade to coat chicken during the first 5 minutes of cooking. Turn the skewers over, coat with leftover marinade and continue cooking for another 3 minutes. The chicken is done when the inside is no longer pink and the juices run clear. This process takes about 8 to 12 minutes total.
4. Fill mini naan with the chicken and grilled vegetables. Top with the juice of half a lime and fresh cilantro.

chicken breast, naan, green pepper, red onion, plain yogurt, vegetable oil, ginger, garlic, paprika, cayenne pepper, garam masala, turmeric, salt, fresh cilantro, skewers

Taken from food52.com/recipes/28806-tandoori-chicken-wraps (may not work)