Tandoori Chicken Naan Wraps

1. Marinate the chicken: Place the chicken In a large bowl, then add yogurt, garlic paste, ginger paste, tandoori masala, lemon juice, and red food coloring (if using). Mix until well coated. Cover and marinate for at least 1 hour, preferably overnight for best flavor.
2. Make the cucumber mint sauce: Finely grate the cucumber, (squeeze out some of the liquid, if too much liquid accumulates). Add minced garlic, lemon juice, sour cream (or Greek yogurt), dried mint, and salt. Mix well and refrigerate until ready to use.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 12-15 minutes, stirring occasionally, until the chicken is fully cooked and slightly charred on the edges.
4. Warm the naan: Heat naan in a dry pan, or wrapped in foil in the oven until warm and soft.
5. Assemble the wraps: Spread a generous layer of cucumber mint sauce over the naan. Top with tandoori chicken, sliced red onion, and fresh cilantro.
6. Roll up the naan and serve warm. Perfect for iftar, quick dinners, or meal prep.