Makes six servings

Indian cooks bake meats in a clay oven, called a tandoor but I find that a grill works beautifully. The yogurt-based marinade tenderizes and flavors the chicken and provides a cooling (albiet spicy) contrast to the cooked meat. This dish is also delicious with turkey and seafood.

1 ½ pounds boneless, skinless chicken breast, trimmed of fat and gristle

Tandoori Marinade, mixed together:

1 ¾ cups low-fat plain yogurt

2 ½ tablespoons minced fresh ginger

1 ½ tablespoons minced garlic

1 teaspoon dried red pepper flakes (or to taste)

1 ¼ teaspoons ground cumin

1 ¼ teaspoons dried oregano

1 teaspoon salt

½ teaspoon freshly ground black pepper

Mint-Yogurt Dressing, mixed together:

1 ½ cups whole milk yogurt

½ teaspoon ground cumin

3 tablespoons chopped fresh mint leaves

1 teaspoon salt, or to taste

18 flour tortillas, folded and wrapped in a damp cloth

1. Toss the chicken breasts in the Tandoori Marinade to coat and let marinate 30 minutes, or longer covered in the refrigerator.

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 thin slices and arrange on a platter. To serve, arrange slices of chicken in a flour tortilla, spoon some of the dressing on top, roll up, and eat with your fingers. Serve with a side vegetable or a salsa.

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