Honey Mustard Crispy Chicken Wrap

Pound chicken breasts one at a time in a resealable freezer bag until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs salt pepper garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown crispy and fully cooked. Transfer to a plate and cut into strips.

Honey Mustard: Combine mayonnaise yellow mustard Dijon mustard honey and lemon juice in a small bowl. Combine desired amount of chicken honey mustard bacon lettuce grapes shredded cheddar cheese green onions and sliced almonds in tortillas. Wrap up and serve.