• Make pickled onions. Add the sliced onions to a bowl or jar with white wine vinegar, water, organic cane sugar, and a pinch of kosher salt. Mix to combine and set aside.
• Set up dredging station. In one bowl, mix the panko bread crumbs and seasonings. In the other bowl, beat the egg. Dredge each piece of chicken first in the beaten egg then in the breadcrumb mixture. Transfer the coated chicken pieces to a plate in a single layer.

Air Fryer

• Preheat the air fryer for 400ºF.
• Cook chicken. Arrange the breaded chicken pieces in a single layer in the tray. Spray the top of the pieces of chicken with avocado oil or olive oil. Cook for 9 minutes, flipping the chicken halfway through and spraying the tops of each piece with a little more oil. When done they'll be golden brown and the internal temperature should be at least 165ºF.
• Repeat the process. Transfer the cooked pieces to a wire rack and continue until you’ve cooked all the chicken.

Stove Top

• Heat a large skillet over medium with a avocado oil or olive oil covering the bottom. Once hot, add the breaded chicken pieces in a single layer. Cook on each side for a few minutes until golden brown and cooked through.
• Repeat the process. Transfer the cooked pieces to a wire rack and continue until you’ve cooked all the chicken.

Assemble

• Add fillings. Smother honey mustard onto the center of each tortilla followed by chopped lettuce, crispy chicken tenders and quick pickled red onion. Add another drizzle of sauce.
• Roll. Using both hands, tuck in the sides, pull the bottom flap of the tortilla up over the filling and push it forward while tucking in the filling with your fingers. Cut in half and enjoy!