Prepare paneer tikka by marinating 250 grams of paneer cubes in a mixture of 200 grams of thick curd, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon chaat masala, 1 tablespoon lemon juice, and salt to taste. Let it marinate for at least 30 minutes.
Heat 2 tablespoons of oil in a non-stick pan and shallow fry the marinated paneer cubes until they are golden brown on all sides. Set aside.
Prepare the rotis by mixing 200 grams of whole wheat flour, a pinch of salt, and water as needed to form a soft dough. Divide the dough into equal portions and roll out each portion into a thin circle. Cook each roti on a hot tawa, flipping it until both sides are cooked and slightly browned.
Assemble the wraps by placing a roti on a clean surface, spreading 1 tablespoon of green chutney on it, and then adding a layer of sliced onions, tomatoes, and cucumber. Place the cooked paneer tikka pieces on top and sprinkle some chaat masala over it.
Roll the roti tightly, making sure the filling stays inside. Secure the wrap with a toothpick or wrap it in aluminum foil to hold its shape.
Repeat the process for the remaining rotis and filling.