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Recipe: Tandoori Chicken Roll-ups

Written by Redwood Hill on . Posted in Recipes

Tandoori Chicken Roll-ups

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    • 4 boneless, skinless chicken breast halves
    • 2 tbsp. Peeled, thinly sliced fresh ginger
    • 4 cloves garlic, peeled
    • 1 1/2 cups plain yogurt
    • 1 tsp. crushed red pepper
    • 1 1/4 tsp. each ground cumin & dried oregano
    • 1/2 tsp. salt
    • 1 English cucumber (approx 1 lb.) ends trimmed
    • 3/4 cup cider vinegar
    • 1/2 cup sugar
    • 12 - 8 flour tortillas


    1. Place chicken on a shallow plate and with a fork, prick meat lightly all over. In a blender/food processor, process ginger & garlic until minced. Add yogurt, pepper, cumin, oregano, salt & pepper; process until smooth.
    2. Spoon 1/2 cup of yogurt mixture over chicken, turning to coat both sides. Let stand 10 minutes. Preheat oven to 250 degrees.
    3. Halve cucumber lengthwise. With a spoon, scoop out and discard any seeds. Thinly slice cucumber and place in a medium bowl. Add vinegar and sugar, toss lightly, and set aside.
    4. Place tortillas on an ovenproof platter/pie plate, cover with a moistened kitchen towel and warm in oven 12 to 14 minutes.
    5. Place a nonstick skillet over high heat until very hot.
    6. Add marinade-coated chicken and cook until deep golden brown and cooked through, 4-5 minutes per side. Transfer to a cutting board, let cool slightly and slice thinly.
    7. Place 2-3 chicken slices on a warm tortilla and top with 2 tablespoons of drained cucumber slices 1 tablespoon yogurt dressing. Roll up and place on a serving plate.

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