Tandoori Chicken Roll-Ups

This Indian-inspired, yogurt-based marinade tenderizes and flavours the chicken.

recipe image

Ingredients (Serves 6)

Tandoori Marinade:
1¾ cups low-fat plain yogurt
2½ tbsp minced ginger
1½ tbsp minced garlic
1 tsp dried chili flakes, or to taste
1¼ tsp ground cumin
1¼ tsp dried oregano
1/2 tsp freshly ground black pepper
Roll-ups:
1½ lb boneless, skinless chicken breasts, trimmed of fat
3 tbsp extra-virgin olive oil
18 flour tortillas, folded in half or in quarters, and warmed
Mint-Yogurt Dressing:
1½ cups plain yogurt
1/2 tsp ground cumin
3 tbsp chopped fresh mint leaves
1 tsp salt, or to taste

Instructions

  1. In a small bowl, combine all marinade ingredients together.
  2. Toss chicken breasts in marinade to coat and let marinate, covered in the fridge, for 10 minutes.
  3. Preheat grill and brush with olive oil. Arrange chicken 3 inches from heat, cover, and grill until cooked through, about 6 to 7 minutes per side, depending on thickness. Remove from heat and let cool slightly.
  4. While chicken is cooking, combine mint-yogurt ingredients in a small bowl.
  5. Arrange flour tortillas on a serving plate. Cut cooked chicken into thin slices and arrange on a platter.
  6. To serve, arrange chicken slices in a flour tortilla, spoon over dressing and roll up. Serve with vegetables or salad.

Excerpted from Spices of Life by Nina Simonds Copyright © 2005 by Nina Simonds. Excerpted by permission of Knopf, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Recipe excerpted from Spices of Life