1. For the roasted garlic dip-
2. Slice the tops from the garlic bulbs to expose the cloves.
3. Place them on an aluminum foil, drizzle with oil and sprinkle some salt.
4. Wrap the foil securely around the garlic and air-fry at 180°C for 20-25 minutes until they are soft and golden.
5. Remove and cool. Then, squeeze the roasted garlic cloves out of their skins into a bowl.
6. Add 1 cup of high-protein yogurt, a pinch of salt and black pepper to this.
6. Mash and mix thoroughly until smooth. Set aside.
To marinate the soya chaap -
1. Remove the soya chaap from their sticks and slice them. Set aside.
2. For the marinade, combine all the ingredients except soya chaap and mix well to form a smooth marinade.
3. Toss the sliced chaap pieces into it and coat them evenly.
3. Airfry at 180°C for 12-15 minutes, flipping halfway through, until they are cooked and slightly charred on the edges. Remove and set aside.
4. For assembly, take a warm chapati and spread the roasted garlic dip generously.
5. Place the sliced bell peppers, followed by some cooked tandoori soya chaap.
6. Top with some pickled onions and roll the wrap tightly.
7. Slice into half and serve immediately.
Enjoy!
