For the tandoori chicken

• 1 3/4 cups plain yogurt (whole-milk or low-fat but not non-fat)
• 2 1/2 tablespoons minced ginger
• 1 1/2 tablespoons minced garlic 
• 1 teaspoon crushed red chile flakes or to taste
• 1 1/4 teaspoons ground cumin
• 1 1/4 teaspoons dried oregano
• 1 teaspoon table salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken breasts pounded to an even thinness

For the mint-yogurt dressing

• 1 1/2 cups plain yogurt (preferably whole-milk)
• 1/2 teaspoon ground cumin
• 3 tablespoons chopped mint
• 1 teaspoon table salt or to taste

For the tandoori chicken wraps

• Naan, pita, or flour tortillas warmed
• Romaine or leafy lettuce (optional)