Follow these steps to create the ultimate Crispy Chicken Wraps:

1. Prepare the Chicken:
   • Pat the chicken strips dry with paper towels. This is crucial for achieving maximum crispiness.
   • In a shallow dish or bowl, combine the all-purpose flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
   • In a separate shallow bowl, beat the eggs lightly.
   • In a third shallow bowl, place the panko breadcrumbs.
2. Dredge the Chicken:
   • Working with one chicken strip at a time, first dredge it in the seasoned flour mixture, ensuring it’s fully coated. Shake off any excess flour.
   • Next, dip the floured chicken strip into the beaten eggs, allowing any excess egg to drip off.
   • Finally, press the chicken strip firmly into the panko breadcrumbs, making sure it’s completely coated on all sides. This double coating method ensures a super crispy exterior.
   • Place the breaded chicken strips on a clean plate or baking sheet. Repeat with all chicken strips.
3. Cook the Chicken:
   • In a large skillet or frying pan, heat the vegetable oil over medium-high heat. You’ll want about ¼ to ½ inch of oil – enough for shallow frying. The oil is ready when a pinch of breadcrumbs sizzles immediately upon contact.
   • Carefully place the breaded chicken strips into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary. Overcrowding will lower the oil temperature and result in soggy chicken.
   • Fry the chicken for about 3-5 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
   • Once cooked, remove the chicken strips from the pan and place them on a wire rack set over a paper towel-lined baking sheet. This allows air to circulate, keeping the bottom crispy. Season lightly with a pinch more salt while hot, if desired.
4. Prepare the Sauce:
   • While the chicken is cooking (or resting), prepare the sauce. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice (or vinegar), dill, garlic powder, and onion powder.
   • Season with salt and pepper to taste. If the sauce is too thick, whisk in milk or buttermilk, one tablespoon at a time, until you reach your desired consistency.
5. Warm the Tortillas (Optional but Recommended):
   • Warm the tortillas slightly to make them more pliable and enjoyable. You can do this by:
     • Heating them one by one in a dry skillet over medium heat for about 15-20 seconds per side.
     • Wrapping a stack of tortillas in a slightly damp paper towel and microwaving for 20-30 seconds.
     • Wrapping them in foil and placing them in a warm oven (around 250°F or 120°C) for a few minutes.
6. Assemble the Wraps:
   • Lay a warm tortilla flat on a clean surface.
   • Spread a generous layer of the creamy sauce down the center of the tortilla, leaving a border around the edges.
   • Arrange a layer of shredded lettuce over the sauce.
   • Top with a few crispy chicken strips (you might want to slice them if they are very large).
   • Add diced tomatoes, shredded cheese, and any other optional fillings you desire.
   • Fold in the sides of the tortilla slightly, then tightly roll it up from the bottom, burrito-style. If your tortillas are very full, you might skip folding the sides and just roll.
7. Serve Immediately:
   • Serve the crispy chicken wraps immediately while the chicken is warm and crispy, and the veggies are cool and fresh. You can slice them in half on a diagonal for a nicer presentation if desired.