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Pickle the onions: thinly slice the red onion, then combine with white vinegar, warm water, sugar, and salt.
Make the naan dough: combine dried yeast with warm water and sugar, let it sit for a few minutes. Add baking powder, strong white bread flour, salt, butter/oil, and yogurt. Knead the dough and let it rest for an hour.
Prepare the garlic butter: melt butter and mix with finely grated garlic and finely chopped fresh coriander.
Cook the chicken on the barbecue, basting it in more sauce until cooked through.
Break down the cooked chicken with a squeeze of lemon.
Divide the rested naan dough into four portions.
Roll out the dough portions.
Fry the rolled-out dough on a high heat pan for a couple of minutes on each side.
Brush the cooked naans with the prepared garlic butter.
Assemble the wraps by adding shredded mozzarella to the naans and then the cooked chicken.
Add pickled onions and a squeeze of lemon to the wraps.