In a large bowl, mix yogurt, lemon juice, oil, garlic paste, ginger paste, paprika, cumin powder, coriander powder, garam masala, turmeric, chili powder, salt, and black pepper until smooth.

Add the diced chicken and coat every piece evenly in the marinade. Cover and refrigerate for at least 30 minutes.

Heat oil in a large skillet over medium-high heat.

Add the marinated chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until fully cooked and slightly charred around the edges.

Add sliced onions and bell peppers and cook for another 3 to 4 minutes until slightly softened.

In a small bowl, mix mayonnaise, yogurt, ketchup, hot sauce, salt, and black pepper until creamy and smooth.

Set aside.

Warm the tortillas in a dry skillet for about 15 to 20 seconds on each side until soft and flexible.

Keep warm under a clean kitchen towel.

Lay each tortilla flat and spread some sauce across the center.

Add lettuce, tomatoes, cucumbers, red onions, and warm chicken tikka filling.

Drizzle extra sauce over the top if desired.

Fold the sides inward and roll the tortilla tightly into a wrap.

Place seam-side down to help seal the wrap.

Toast the wraps in a warm skillet for 1 to 2 minutes per side until lightly golden and crispy.

Slice diagonally and serve warm.