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Ingredients
- For the Tandoori marinade (mixed together):
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed of fat and gristle
- 1 3/4 cups low-fat plain yogurt
- 2 1/2 tablespoons minced fresh ginger
- 1 1/2 tablespoons minced garlic
- 1 teaspoon dried chile flakes, or to taste
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons virgin olive oil
- For the mint-yogurt dressing (mixed together):
- 1 1/2 cups whole-milk plain yogurt
- 1/2 teaspoon ground cumin
- 3 tablespoons chopped fresh mint leaves
- 1 teaspoon salt, or to taste
- 18 flour tortillas, folded in half or in quarters, wrapped in a damp cloth, and steamed briefly
Details
Servings 6
Adapted from leitesculinaria.com
Preparation
Step 1
1. Toss the chicken breasts in the Tandoori marinade to coat and let marinate for 30 minutes, or longer, covered in the refrigerator. Brush the grill with olive oil.
2. Prepare a hot fire for grilling or preheat a gas grill. Arrange the meat 3 inches from the source of heat, cover, and grill the meat until cooked through, about 6 to 7 minutes per side, depending on the thickness. Remove from the heat and let cool slightly.
3. While the chicken is cooking, pour the mint-yogurt dressing into a serving bowl and arrange the flour tortillas on a serving plate. Cut the cooked chicken into thin slices and arrange on a platter.
4. To serve, arrange slices of chicken in a flour tortilla, spoon some of the dressing on top, roll up, and eat with your fingers. You may also stuff some romaine or leafy lettuce and shredded carrots in the tortilla with the chicken. Serve with a side of vegetables or a salsa.
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