Tandoori Chicken Roll-ups

*This Indian-inspired yogurt-based marinade tenderizes and flavours the chicken. Tuck a few lettuce greens into the roll-ups for added crunch. This dish is also delicious with turkey and seafood.

Ingredients (Serves 6)

1-1/2	lb boneless, skinless chicken breasts, trimmed of fat
3	tbsp extra-virgin olive oil
18	flour tortillas, folded in half or in quarters, and warmed

Tandoori Marinade:

1-3/4	cups low-fat plain yogurt
2-1/2	tbsp minced fresh ginger
1-1/2	tbsp minced garlic
1	tsp dried chili flakes, or to taste
1-1/4	tsp ground cumin
1-1/4	tsp dried oregano
1/2	tsp freshly ground black pepper

Mint-Yogurt Dressing:

1-1/2	cups plain yogurt
1/2	tsp ground cumin
3	tbsp chopped fresh mint leaves
1	tsp salt, or to taste

Instructions

1. Toss chicken breasts in Tandoori Marinade to coat and let marinate for 10 minutes, or longer covered in the refrigerator.
2. Preheat a gas grill, and brush with olive oil. Arrange the meat 3 inches from heat, cover, and grill until cooked through, about 6 to 7 minutes per side, depending on thickness. Remove from heat and let cool slightly.
3. While chicken is cooking, pour Mint-Yogurt Dressing into a serving bowl and arrange flour tortillas on a serving plate.
4. Cut cooked chicken into thin slices and arrange on a platter.
5. To serve, arrange slices of chicken in a flour tortilla, spoon some dressing on top, roll up, and eat with your fingers. Serve with a side vegetable or a salsa.