Preparation

• Set oven to 425º. Prepare the crispy chicken for the wraps. Place the egg, mayo, salt, garlic powder, and pepper in a medium bowl and whisk until smooth; set aside.
• Mix panko and seasoning together. Add it to a skillet and toast on medium/low heat, stirring often for about 4 minutes until the panko browns.
• Slice the breasts in half. Place the breasts inside a gallon zip-top bag and pound to an even ¼-inch thickness.
• In a large bowl, whisk mayo and egg together to make an egg wash for the chicken.
• Drudge the chicken breasts in the egg/mayo wash and then coat both sides with the panko crumbs.
• Place the coated breasts on the wire rack that's on the baking sheet. Bake for 17-20 minutes or until internal temp is 165º.
• If air frying, cook on 375º for 15-18 minutes.
• Once chicken is cooked, let it rest for a few minutes before slicing. Prepare lettuce, tomato, sauce, and cheese.
• Assemble the wrap by placing ingredients in the center, drizzle sauce, and fold like a burrito.
• Optional: Add the wrap to an oiled skillet on medium/high heat, cooking untouched for about 4 minutes each side.