Prepare the tandoori marinade by mixing 200 grams of thick curd, 2 tablespoons of tandoori masala, 1 tablespoon of ginger-garlic paste, 1 tablespoon of lemon juice, salt to taste, and 1 tablespoon of oil in a bowl.
Cut 500 grams of your choice of protein (paneer, chicken, or mixed vegetables) into bite-sized pieces and add them to the marinade. Mix well and let it marinate for at least 30 minutes.
Preheat your oven or grill to 200°C. Skewer the marinated protein or vegetables and cook for 15-20 minutes, turning occasionally, until cooked through and slightly charred.
While the protein or vegetables are cooking, prepare the Indian flatbread (roti or naan) by following your preferred recipe or using store-bought ones.
Assemble the wraps by placing the cooked tandoori protein or vegetables on the flatbread, adding sliced onions, tomatoes, cucumber, and a drizzle of mint-coriander chutney. Fold the wrap and serve immediately.