Add all marinade ingredients except for the chicken, starch, and cooking spray into a food processor. Pulse a few times until the apple and onions are broken down. It does not have to be a smooth paste, since it’s just a marinade.

Place chicken in a ziploc bag with the marinade and set in the refrigerator for 2 hours or overnight.

Whisk together rice flour, turmeric, and salt, then add in remaining batter ingredients. Whisk until it creates a nice smooth batter. Set aside for 30 minutes.

Heat up the air fryer to 360 degrees F. Remove chicken from the marinade and coat in starch. Spray the insert with oil, add the chicken in batches (do not overfill), and air fry for 10 minutes.

Heat up a medium pan with a little bit of oil over medium high heat. Pour in batter, rotate pan to spread batter evenly.

Whisk together all sauce ingredients.

Assemble by placing the lettuce, in the center of the banh xeo with a few leaves of basil and mint, then add chicken on top with a drizzle of the sauce. Fold up the sides to complete the wrap.