Using a food processor, pulse the 3/4 cup Hidden Valley Ranch, 2 tbsp lemon juice, garam masala, turmeric, paprika, cayenne pepper, and ginger. Pulse it until it is a smooth paste, about 1 or 2 minutes.
Place the cubed chicken in a large bowl. Pour in the paste mixture. Toss so that the chicken is evenly coated. Cover with plastic wrap and place in the fridge for 1-2 hours.
Soak skewers in water for 15 minutes.
Remove chicken from the fridge and thread the chicken onto the skewers.
Heat grill to high heat. Place chicken skewers on grill and cook for about 8 minutes. Flip and cook another 8 minutes or until the chicken is no longer pink. Remove from the grill.
In a bowl, toss the diced tomato, green onion, cilantro and remaining 1 tbsp lemon juice.
Remove chicken from the skewers.
Assemble the wraps by placing 1 or 2 lettuce leaves, meat from one skewer, 2 to 3 tablespoons of the tomato mixture and some of the remaining Hidden Valley Ranch in each wrap.