Tandoori Chicken Roll-ups

Serving size:
 6 Servings


    • 2 c
    • yogurt (plain, divided)
    • 1 1⁄2 t
    • ground cumin (divided)
    • 1 T
    • chopped mint leaves (fresh, or 1/2 teaspoon dried)
    • 1 1⁄2 t
    • salt (or to taste, divided)
    • 1 1⁄2 T
    • minced ginger (fresh)
    • 1 T
    • garlic (minced)
    • 1⁄2 t
    • crushed red pepper flakes (or to taste)
    • 1 t
    • oregano
    • 1⁄2 t
    • black pepper (or to taste)
    • 1 lb
    • chicken breasts (boneless, skinless)
    • vegetable oil
    • 12
    • flour tortillas (warm)
    • 1 1⁄2 c
    • grated carrots
    • lettuce (shredded, or spinach leaves)
1 hour
Ready in
1 hour


These are delicious whether cooked indoors or out!

Adapted from Spices of Life by Nina Simonds.


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.


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