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 until lightly browned, about 4 minutes.

Slice the breasts in half and pound to an even ¼-inch thickness inside a gallon zip-top bag.

Whisk mayo and egg together to make an egg wash for the chicken.

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

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.

Let the chicken rest for a few minutes before slicing. Prepare lettuce, tomato, sauce, and cheese.

Assemble the wrap by placing everything in the center and folding it like a burrito.

Optional: Cook the assembled wrap in an oiled skillet on medium/high heat for about 4 minutes on each side until browned and crispy.