Tandoori Chicken Roll-Ups |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Just plain fabulous. Ingredients:
4 boneless skinless chicken breast halves (approx. 1 lb.) |
2 tablespoons peeled thinly sliced fresh ginger |
4 garlic cloves, peeled |
1 1/2 cups plain yogurt |
1 teaspoon crushed red pepper flakes |
1/4 teaspoon ground cumin |
1/4 teaspoon dried oregano |
1/2 teaspoon salt |
1 english cucumber, ends trimmed (approx 1 lb.) |
3/4 cup cider vinegar |
1/2 cup sugar |
12 flour tortillas (8-inch) |
Directions:
1. Place chicken on a shallow plate and with a fork, prick meat lightly all over. Slice into slices. 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.
3. Let stand 10 minutes. Preheat oven to 250 degrees.
4. 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.
5. Place tortillas on an ovenproof platter/pie plate, cover with a moistened kitchen towel and warm in oven 12 to 14 minutes.
6. 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.
7. 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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