Recipes

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
  
  

Instructions       

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.

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.