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Beat the egg with the soy sauce in a shallow bowl. Season and place the cornflour in another shallow bowl, then carefully dip the chicken first in the egg mix, then in the cornflour, ensuring it’s coated all over.
Preheat the air-fryer to 180°C. Lay the chicken strips in the air-fryer basket, spritz all over with the spray oil and cook for 6 mins. Turn the chicken, add the peppers alongside, and cook for another 6-8 mins until golden and cooked through.
Meanwhile, in a large bowl, mix together the sweet chilli sauce, tomato purée, garlic & ginger paste and 2 tbsp hot water, whisking to combine. Toss in the chicken and peppers, stirring well to coat before popping back in the air-fryer for 2 mins.
Meanwhile, make the salsa. Combine the spring onions, cherry tomatoes, edamame beans, chilli, coriander, lime zest and juice. Season to taste.
Spread the wraps with some yogurt followed by some of the salsa and lettuce, then stuff with the chicken mix before sprinkling with some of the reserved spring onions.