Add the chicken and seasoning to a bowl and mix to coat.
Crack the eggs into one bowl and beat until smooth. In a separate bowl, combine the breadcrumbs and seasonings.
Add all of the dill sauce ingredients to a third bowl and combine. Season to taste and refrigerate until ready to serve.
Dip the seasoned chicken into the beaten egg, coating all over and scraping off any excess. Transfer to the breadcrumbs and coat well.
Place the crumbed chicken onto a baking tray lined with parchment paper and spray lightly with oil. Bake at 200°C (400°F) for 16–18 minutes, flipping halfway, until golden, crispy, and the internal temperature reaches 74°C (165°F). Alternatively, air fry at 200°C (400°F) for 12–13 minutes, flipping halfway, until golden and cooked through.
Warm the tortillas and layer with grated cheese and lettuce. Top with 1–3 chicken tenderloins and drizzle with the dill sauce. Wrap and serve.
Chef's Tips
Scrape off the excess egg wash before dredging in breadcrumbs, as written — too much egg left on makes the coating clump instead of crumbing evenly.Check for 74°C (165°F) internally rather than relying on colour alone — tenderloin thickness can vary enough to affect timing.Flip the chicken halfway through baking or air frying, as written — this is what gets even browning and crisping on both sides rather than one side staying pale.
Storage & Reheating
Store the chicken, wraps, dill sauce, lettuce and cheese separately in the fridge rather than assembling ahead.The chicken tenders keep in an airtight container for up to 4 days, or freeze for up to 3 months — the panko coating holds up reasonably well frozen since it's baked or air-fried rather than deep-fried. Reheat in the oven or air fryer for 5–7 minutes to re-crisp — the microwave will leave them soft. Assemble the wraps fresh just before serving.