Ingredients

Method

1. 1

   In one bowl, combine the panko with garlic powder, smoked paprika, salt, and pepper. In a second bowl, crack and whisk the egg.

2. 2

   Pat the chicken breast dry, butterfly it, and season with salt, pepper, and smoked paprika.

3. 3

   Dip the chicken first in the egg wash, ensuring it's fully coated, then press it into the panko mixture to coat thoroughly on all sides.

4. 4

   Place the breaded chicken in the air fryer basket, spray the top with cooking spray, and air fry at 390°F (199°C) for 8 minutes. Flip the chicken, spray the other side, and cook for another 8 minutes, or until cooked through and crispy.

5. 5

   Once cooked, slice the chicken into strips.

6. 6

   In a small bowl or glass, combine the plain Greek yogurt, hot sauce to your preferred spice level, and pickle juice.

7. 7

   Stir until the sauce is smooth and well combined.

8. 8

   Lay the tortilla flat on a cutting board. Spread the two wedges of laughing cow cheese evenly across the surface.

9. 9

   Arrange the sliced air-fried chicken in the center of the tortilla.

10. 10

    Drizzle some of the buffalo sauce over the chicken.

11. 11

    Layer the chopped tomato, pickles, red onion, and lettuce on top of the chicken.

12. 12

    Add another drizzle of the buffalo sauce over the toppings.

13. 13

    Fold in the sides of the tortilla, then tightly roll it into a wrap.

14. 14

    Spray a non-stick skillet with cooking spray and heat over medium heat.

15. 15

    Place the wrap seam-side down in the hot pan and toast for 1-2 minutes per side, until golden brown and crispy.

16. 16

    Remove the wrap from the pan, slice it in half, and serve immediately with any remaining sauce for dipping.