Cut the chicken in long strips. Wash and drain chicken thoroughly. Pat dry with paper towels.
Marinate the chicken with all the ingredients mentioned for at least 30 minutes.
Preheat oven to 400 deg f. Line a baking tray with parchment paper.
Mix onions and peppers with the chicken. Rub well so that the marinade coats onions and peppers too.
Lay the chicken, onions, and peppers on the baking tray as evenly as possible.
Bake till chicken looks crisp and tender. Remove from oven and set aside.
Meanwhile , roll the dough in a large circular shape. Roast the chapati on heated tawa/skillet 15 seconds on low flame. Flip it and increase heat. When bubbles are seen, transfer the chapati directly on fire and let it puff up. Remove to a plate covered with tissue paper.
Place 2-3 tbsp chicken on the chapati and tightly roll it. Tuck a toothpick to hold the ends together.
Serve the wraps with condiments of your choice or guacamole.
