Add the chicken and seasoning into a bowl and mix to coat.
Crack the eggs into one bowl and beat until smooth. Add the breadcrumbs and seasonings to a separate bowl and mix well.
Add all of the dill sauce ingredients in a third bowl and combine. Season to taste and store in the fridge until ready to serve.
Place the seasoned chicken in the beaten egg and coat all over, scraping off any excess. Transfer the chicken to the breadcrumbs and coat well.
Place the crumbed chicken onto a baking tray lined with parchment paper and spray lightly with spray oil. Bake in a preheated oven set at 200℃-400℉ for 16-18 minutes or until golden and crispy, flipping halfway. Alternatively, place it into an Air fryer and lightly spray it with oil. Air fry at 200℃-400℉ for 13-14 minutes or until golden and crispy, flipping halfway.
Warm the tortillas and place down the grated cheese and lettuce. Top with 1,2, or 3 chicken tenderloins and drizzle with the dill sauce. Wrap and dig in.