GARLIC Paste: Mix egg white, lemon juice and garlic in blender for 1 to 2 min. or until creamy. With blender running, add oil gradually through feed tube at top of blender.
MARINADE for Chicken: Mix 24 oz. of the Garlic Paste (or 2 oz. for trial recipe), oil, mustard, tomato puree and spices in non-reactive shallow pan. Add chicken; turn to evenly coat both sides of each breast. Cover; refrigerate at least 1 hour or overnight to marinate. Remove chicken from marinade; discard marinade.
HONEY-DIJON Sauce: Whisk all ingredients until well blended; set aside until ready to use.
FOR each serving: Grill 1 chicken breast on medium-high heat 4 to 5 min. on each side or until done (165ºF). Chop chicken into bite-size pieces.
WARM 1 naan bread; spread with about 1/4 cup Garlic Paste. Top with 4 tomato slices, 4 oz. chicken, 3 oz. fries and about 1-1/2 Tbsp. Honey Dijon Sauce. Roll up; cut in half.