Tandoori Chicken Roll-Ups

• 4 boneless skinless chicken breast halves (approx. 1 lb.)
• 2 tablespoons peeled thinly sliced fresh ginger
• 4 garlic cloves, peeled
• 1 12 cups plain yogurt
• 1 teaspoon crushed red pepper flakes
• 14 teaspoon ground cumin
• 14 teaspoon dried oregano
• 12 teaspoon salt
• 1 English cucumber, ends trimmed (approx 1 lb.)
• 34 cup cider vinegar
• 12 cup sugar
• 12 flour tortillas (8-inch)

1. Place chicken on a shallow plate and with a fork, prick meat lightly all over.
2. Slice into slices.
3. In a blender/food processor, process ginger & garlic until minced.
4. Add yogurt, pepper, cumin, oregano, salt & pepper; process until smooth.
5. Spoon 1/2 cup of yogurt mixture over chicken, turning to coat both sides.
6. Let stand 10 minutes.
7. Preheat oven to 250 degrees.
8. Halve cucumber lengthwise.
9. With a spoon, scoop out and discard any seeds.
10. Thinly slice cucumber and place in a medium bowl.
11. Add vinegar and sugar, toss lightly, and set aside.
12. Place tortillas on an ovenproof platter/pie plate, cover with a moistened kitchen towel and warm in oven 12 to 14 minutes.
13. Place a nonstick skillet over high heat until very hot.
14. Add marinade-coated chicken and cook until deep golden brown and cooked through, 4-5 minutes per side.
15. Transfer to a cutting board, let cool slightly and slice thinly.
16. To serve: place 2-3 chicken slices on a warm tortilla and top with 2 tablespoons of drained cucumber slices 1 tablespoon yogurt dressing.
17. Roll up and place on a serving plate.

chicken breast halves, ginger, garlic, yogurt, red pepper, ground cumin, oregano, salt, cucumber, cider vinegar, sugar, flour tortillas

Taken from www.food.com/recipe/tandoori-chicken-roll-ups-121055 (may not work)