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Mix flour and seasonings in large bowl. Add chicken; toss to coat.
Heat clarified butter in large nonstick skillet on medium-high heat. Add chicken and any remaining flour mixture; cook and stir 5 to 6 minutes or until chicken is cooked through. Add bell peppers; cook and stir 2 minutes. Add tomatoes and sugar; cook and stir 2 minutes until bell peppers are tender.
Mix yogurt and mint in small bowl. For each wrap, place 1 teaspoon of the lime pickle in center of piece of naan. Top with about 3/4 cup of the chicken and pepper mixture. Drizzle with 1 tablespoon of the yogurt mixture.
