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. Only toast until the panko browns a bit in color, about 4 minutes. Take it off the heat and set aside.

Slice the breasts in half. Place the breasts inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even ¼-inch thickness. Set the tenderized chicken breasts aside.

In a large bowl, whisk mayo and egg together to make an egg wash for the chicken. Place the skillet with the panko and seasonings nearby.

Drudge the chicken breasts in the egg/mayo wash and then coat both sides with the panko crumb.

Place the coated breasts on the wire rack that's on the baking sheet. Bake in the oven 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. Slice up lettuce, tomato and get sauce of choice and cheese ready.

Assemble the wrap. Place everything into the center of the wrap, try not to overfill. Drizzle sauce of choice over the ingredients.

Optional; Add the wrap to an oiled skillet pan on medium/high heat. Place the wrap with the folded side down first to seal it. Let it cook untouched for about 4 minutes each side. Once it is browned and crispy, remove from heat and let it cool for a minute. Then eat and enjoy.