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Tandoori Chicken Roll-ups

Prep time
1 hr
Entrée | Poultry
Food Allergies
Corn-free | Egg-free | Soy-free | Nut sensitivity
Adapted from Spices of Life by Nina Simonds.


These are delicious whether cooked indoors or out!


2 cyogurt (plain, divided)
1 1⁄2 tground cumin (divided)
1 Tchopped mint leaves (fresh, or 1/2 teaspoon dried)
1 1⁄2 tsalt (or to taste, divided)
1 1⁄2 Tminced ginger (fresh)
1 Tgarlic (minced)
1⁄2 tcrushed red pepper flakes (or to taste)
1 toregano
1⁄2 tblack pepper (or to taste)
1 lbchicken breasts (boneless, skinless)
  vegetable oil
12 flour tortillas (warm)
1 1⁄2 cgrated carrots
  lettuce (shredded, or spinach leaves)


In small bowl combine 1 cup of the yogurt, 1/2 teaspoon of the cumin, the chopped mint and 1/2 teaspoon of the salt to make a dressing. Refrigerate.

In a large bowl, combine remaining 1 cup yogurt, ginger, garlic, crushed red pepper flakes, last teaspoon of cumin, oregano, and salt and black pepper to taste. Mix well. Add chicken and toss to coat. Cover and let marinate in refrigerator at least 30 minutes.

Prepare a hot charcoal grill or preheat gas grill or broiler. Brush grill rack or broiler pan with cooking oil and cook chicken 5-7 minutes, or until cooked to an internal temperature of 165 F. Slice the chicken into 1/2-inch strips, and serve rolled in warm tortillas, topped with carrots, greens, and the yogurt dressing.

(Alternatively, chicken could be served over rice or on a bed of salad greens.)


NOTE: One pound well-drained firm tofu, cut into ½-inch strips, could be substituted for the chicken.