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Tandoori Chicken Roll-ups
Ingredients:
4 boneless, skinless chicken breast halves (approx. 1 lb.)
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
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.

Spoon 1/2 cup of yogurt mixture over chicken, turning to coat both sides. Let stand 10 minutes. Preheat oven to 250 degrees.

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.

Place tortillas on an ovenproof platter/pie plate, cover with a moistened kitchen towel and warm in oven 12 to 14 minutes.

Place a nonstick skillet over high heat until very hot. 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.

To serve:
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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