Marinate the chicken: Mix the diced chicken with paprika powder, 1 tsp garlic powder, onion powder, salt, yogurt, juice of ½ lemon, and ginger garlic paste until well coated. Melt butter and a splash of oil in a pan, then cook the chicken until fully cooked and golden.
Make the sauce: Add mayonnaise, chopped pickles, ketchup, hot sauce, sweet chilli sauce, mustard sauce, cayenne powder, ½ tsp garlic powder, a pinch of salt, some fresh chopped parsley, and 1 tsp lemon juice to a bowl and mix well.
Make the avocado salad: Mix the finely chopped onion, tomato, chopped avocado, the rest of the fresh parsley, juice of ½ lemon, and salt.
Assemble: Spread a layer of the sauce over a tortilla, then add a handful of shredded lettuce, the cooked chicken, avocado salad, and cooked fries. Drizzle with a bit more sauce on top and roll the tortilla tightly.
Crisp: Heat 2–3 tbsp oil in a pan over medium-low heat. Cook the assembled wrap on all sides until golden and crispy. Slice in half and serve.
Cook it hands-free.
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