Combine tandoori paste and yogurt in medium bowl; add chicken, toss to coat with tandoori mixutre.
Lightly spray roti on both sides with oil spray; cook on a heated grill plate on both sides until browned lightly. Cover to keep warm.
Cook chicken on same heated, oiled grill plate (or grill or barbecue) until browned and cooked through; sliced thinly.
Cook chicken on same heated, oiled grill plate (or grill or barbecue) until browned and cooked through.
Divide chicken among the roti, top with tomato, cucumber, extra yogurt and mint; roll up to enclose filling. Cut wraps in half diagonally and serve warm.
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