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.
• Get a baking sheet out and place a wire rack/cooling rack on it.
• Mix panko and seasoning together. Add it to a skillet and toast on medium/low heat, stirring often for about 4 minutes. Take it off the heat and set aside.
• Slice the breasts in half. Place them inside a gallon zip-top bag and pound to an even ¼-inch thickness. Set aside.
• In a large bowl, whisk mayo and egg together to make an egg wash. Place the skillet with the panko nearby.
• Drudge the chicken breasts in the egg/mayo wash and coat both sides with the panko crumb.
• Place the coated breasts on the wire rack 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 up.
• Assemble the wrap with lettuce, tomato, sauce, cheese, and chicken. Fold the wrap up.
• Optional: Add the wrap to an oiled skillet on medium/high heat to seal it, cooking each side for about 4 minutes.