Crispy garlic naan stuffed with ranch chicken, cheddar, and bacon, grilled until golden.
# Components:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 3 tablespoons ranch dressing
03 - 1/2 teaspoon garlic powder
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon smoked paprika
06 - 1/2 cup cooked bacon bits, approximately 6 slices
→ Cheese
07 - 1 1/2 cups shredded cheddar cheese
→ Naan
08 - 4 large garlic naan breads
→ For Grilling
09 - 2 tablespoons unsalted butter, softened
# Directions:
01 - Combine shredded chicken breast, ranch dressing, garlic powder, black pepper, smoked paprika, and bacon bits in a mixing bowl. Stir until all ingredients are evenly coated.
02 - Lay out naan breads. Spread chicken mixture evenly across one half of each naan bread. Top with shredded cheddar cheese.
03 - Fold each naan bread over to create a half-moon shape. Press gently along the edges to seal the filling inside.
04 - Brush the exterior of each stuffed naan with softened unsalted butter on both sides.
05 - Heat a large skillet or grill pan over medium heat. Place stuffed naan in the pan and cook 2 to 3 minutes per side, pressing gently. Continue until golden brown and cheese is fully melted.
06 - Remove from heat and allow to cool for 1 to 2 minutes. Cut into wedges and serve while warm.
