Prepare the chicken by slicing it into thin strips and seasoning with salt, black pepper, garlic powder, and paprika. Let marinate for 10 minutes.

Set up the breading station with three shallow bowls for flour, beaten eggs, and breadcrumbs.

Bread the chicken strips by coating them in flour, then eggs, and finally breadcrumbs.

Heat the oil in a frying pan and fry the breaded chicken strips for 4-5 minutes on each side until golden brown.

Drain the cooked chicken strips on paper towels to remove excess oil.

Warm the tortillas and assemble by adding lettuce, tomato, chicken strips, and sauce.

Fold and roll the wraps tightly then serve immediately.