Cooking these wraps is a breeze, and they come together in just a few steps. Here’s how:

1. Start by marinating the chicken strips in buttermilk for at least 30 minutes. This step is key for that juicy, tender chicken we all love.
2. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
3. In a shallow bowl, mix together the panko breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Remove the chicken from the buttermilk, allowing excess to drip off. Coat each strip in the breadcrumb mixture, pressing gently to adhere.
5. Arrange the chicken strips on the prepared baking sheet and bake for 18-20 minutes, or until golden brown and crispy.
6. While the chicken is baking, heat the honey and hot sauce in a small saucepan over low heat, stirring until combined.
7. Once the chicken is done, toss it in the hot honey mixture to coat each piece evenly.
8. To assemble the wraps, lay out each tortilla and layer with shredded lettuce, sliced red onions, cheddar cheese, and the crispy hot honey chicken.
9. Roll up the tortillas, tucking in the sides as you go, and slice in half to serve.

Pro tip: Use a grill pan to give those wraps a little extra crunch on the outside. It’s a trick I learned from watching my mom improvise with whatever she had on hand.