Ingredients

Method

1. 1

   Season the chicken breast halves on both sides with salt, pepper, garlic powder, and smoked paprika.

2. 2

   In a separate bowl, prepare the breading by mixing together the plain flour, baking powder, salt, pepper, garlic powder, and smoked paprika.

3. 3

   Dip each seasoned chicken piece into the egg white, ensuring it's fully coated.

4. 4

   Coat the egg-washed chicken evenly on all sides with the flour mixture.

5. 5

   Place the breaded chicken pieces on an air fryer rack or baking sheet and spray both sides with light cooking oil spray.

6. 6

   Cook the chicken. You can either air fry at 200°C (392°F) for 14-16 minutes or bake in the oven at 200°C (392°F) for 18-20 minutes.

7. 7

   While the chicken is cooking, prepare the low-calorie garlic aioli. In a small bowl, combine the light mayonnaise, parsley flakes, lemon juice, salt, pepper, minced garlic, and optional lemon zest. Mix until well combined.

8. 8

   Lay the wrap/tortilla flat on a surface.

9. 9

   Spread half of the prepared aioli evenly over the surface of the wrap.

10. 10

    Add a layer of lettuce and the tomato slices over the aioli.

11. 11

    Place the cooked crispy chicken tenders in the center of the wrap.

12. 12

    Fold the wrap tightly.

13. 13

    Drizzle the remaining half of the aioli over the chicken. Serve and enjoy.