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Tandoori Chicken Roll-ups

Prep time
15 mins
Recipe adapted from Spices of Life by Nina Simonds


These are delicious whether cooked indoors or out!


1 lbboneless, skinless chicken breasts, cut into 1/2" strips
2 cplain yogurt,divided use
1 1⁄2 Tminced fresh ginger
1 Tgarlic, minced
1⁄2 tcrushed red pepper flakes, or to taste
1 1⁄2 tground cumin, divided use
1 toregano
1 1⁄2 tsalt, or to taste, divided use
1⁄2 tfreshly ground black pepper, or to taste
1 Tchopped fresh mint leaves, or 1/2 teaspoon dried
  vegetable oil
12 flour tortillas, warmed
1 1⁄2 cgrated carrots
  shredded romaine lettuce or spinach leaves


In small bowl combine 1-cup yogurt, 1/2-teaspoon cumin, mint and 1/2-teaspoon salt to make a dressing. Refrigerate until serving time. In large bowl, combine remaining 1-cup yogurt, ginger, garlic, red pepper, 1-teaspoon cumin, oregano, salt to taste and black pepper and mix well. Add chicken strips and toss well. Cover and marinate in refrigerator 30 minutes or more. When ready to cook, 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 through. Serve chicken rolled in tortillas with carrots and greens and the yogurt dressing. (Alternatively, chicken could be served on 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.