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Ingredients Nutrition


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

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