Tandoori Chicken Roll-ups

Tandoori Chicken Roll-ups Recipe

This Indian-inspired, yogurt-based marinade tenderizes and flavors the chicken for the roll-ups and provides a cooling (albeit spicy) contrast to the cooked meat. If you want, tuck a few lettuce greens into the roll-ups. This dish is also delicious with turkey and seafood.–Nina Simonds

LC True Tandoori? Note

This recipe is, as the above note from the author states, inspired by classical Indian approach to tandoori chicken, not a true tandoori. Traditionally, tandoori relies on yogurt to tenderize the meat, as does this recipe. Authentic tandoori also draws on specific spice mixes known as masala and an insanely hot clay oven, otherwise known as a tandoor. Though the spices and cooking method here sway from tradition, they still meld to create an altogether fetching weeknight dinner.

Tandoori Chicken Roll-ups Recipe

  • Quick Glance
  • 25 M
  • 1 H
  • Serves 6

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed of fat and gristle
  • For the tandoori marinade (mixed together)
  • 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

Directions

  • 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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Testers Choice

Testers Choice
Testers Choice
Christina May

Mar 25, 2005

This was a simple, versatile, and delicious recipe. I would definitely prepare it again. I might add chopped cucumbers as an additional stuffing. It is perfect for entertaining, because everything can be prepared ahead so the host has only to worry about grilling while chatting with guests.

Testers Choice
Duane DeMello

Mar 25, 2005

This is a simple and fun recipe to prepare. The aromatic blend of spices, along with the yogurt and fresh mint, results in a refreshing smell of traditional Indian cooking. Having spent considerable time in various parts of India over the years, chicken tandoori, along with mutton vindaloo, have become my two favorite main Indian dishes. The steamed tortillas make a nice substitute for naan. I used red leafy lettuce, thinly sliced, as well as a spicy salsa, to round out the dish. Very tasty and enjoyable.

Testers Choice
Bonnie Depew

Mar 25, 2005

My family really enjoyed this chicken dish. The combination of flavors in the marinade made for a slightly spicy chicken. It would have been good to serve just as they were grilled. My husband and I enjoyed the sauce, but the kids didn’t share our feelings—they prefer their ranch dressing. The mint in the dressing was not overpowering but provided some coolness to the spicy chicken. Adding shredded carrots and lettuce made for a nice crunch in this dish. We’ll be making this again.

Testers Choice
Dan Kraan

Mar 25, 2005

These wraps have an excellent taste and the addition of the lettuce (try using a mesclun mix) enhances the flavour and texture. Prepare them ahead of time and wrap individually in cellophane to take (along with some extra sauce) as part of a picnic lunch. Tandoori Marinade? Yes. Tandoori Chicken? I don’t know if it should be called that unless it’s done in a tandoor. The results are tasty, though.

Testers Choice
Anna White

Mar 25, 2005

These chicken roll-ups were easy to prepare. The prep time was quick, and while the chicken breasts were marinating I made the dressing and a side of tabouleh. The chicken was moist and tender, and was delicious in the wrap. I included carrots in my wrap, along with the dressing, for extra crunch. I have already passed this recipe on to a few friends.


Comments
Comments
  1. CM says:

    These are great—the chicken is both flavorful and incredibly tender. I included julienned carrots, cucumber, and red onions, as well as lettuce strips, for rolling. The only thing I would say is not to be afraid of overstuffing your roll-up: When I put less chicken in, the wrap obscured the flavor of the fillings.

  2. Lin says:

    I broiled the chicken; it was really moist and delicious. My 6 year old, who likes meat and bean burritos, made his with mashed black beans and the chicken, without the sauce. The adults tried some roll-ups with tomato, onion, and black beans to make a more typical wrap sandwich, but found they didn’t improve the flavor. Our best roll-ups were simply the chicken, fresh spinach, and spears of cucumber.

    We will definitely be making this again. Next time we will consider shredded carrots or cabbage for even more crunch.

    • David Leite says:

      Lin, so glad you liked the recipe. We’re going to tag it as kid-friendly–thanks to your son.

  3. C.M. says:

    The sauce is divine. I fear mint in general but found its amount perfect. All my guests asked for the sauce recipe. I marinated the chicken for just over 1/2 an hour and will definitely marinate it longer in the future to gather all the lovely flavors.

  4. Carol DeSantos says:

    The sauce is divine. I fear mint in general but found its amount perfect. All my guests asked for the sauce recipe. I marinated the chicken for just over 1/2 an hour and will definitely marinate it longer in the future to gather all the lovely flavors.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      We love to hear the word “divine,” Carol. And yes, longer marinating will, as you know, beget more loveliness…Thanks for letting us know how much you & yours liked this.

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