Prepare the kebab mixture by combining 500 grams of minced meat (chicken, mutton, or beef), 1 finely chopped onion, 2 tablespoons of ginger-garlic paste, 1/2 cup of chopped coriander leaves, 1/2 cup of chopped mint leaves, 1 teaspoon of garam masala, 1 teaspoon of red chili powder, salt to taste, and 1 tablespoon of lemon juice. Mix well and refrigerate for 30 minutes.

Divide the kebab mixture into equal portions and shape them into long, cylindrical kebabs. Skewer the kebabs onto metal or wooden skewers.

Preheat a grill or oven to 200°C. Cook the kebabs for 15-20 minutes, turning occasionally, until they are cooked through and slightly charred.

While the kebabs are cooking, prepare the rotis by combining 2 cups of whole wheat flour, 1/2 teaspoon of salt, and water as needed to form a soft dough. Divide the dough into equal portions and roll them out into thin circles. Cook the rotis on a hot tawa or griddle until they puff up and have light brown spots on both sides.

Assemble the wraps by placing a cooked kebab on a roti, adding sliced onions, tomatoes, cucumber, and lettuce. Drizzle with mint chutney or yogurt sauce, and roll the roti tightly around the filling.