Add the chicken to a bowl with smoked paprika, garlic powder, onion powder and salt and pepper. Mix thoroughly so every piece is evenly coated.
Prepare the Coating
Whisk the eggs and milk together in one bowl. In a separate bowl, combine the crushed cornflakes and parmesan. Dip each piece of chicken into the egg wash, allowing excess to drip off, then press firmly into the cornflake mixture until well coated.
Shallow Fry
Heat the olive oil in a large pan over medium-high heat until shimmering but not smoking. Cook the chicken in batches for 3–4 minutes per side, until deeply golden and cooked through. Transfer to a rack or paper towel and rest for 2 minutes before slicing, or leave whole.
Prepare the Slaw
Combine the cabbage, carrot, honey-mustard sauce and a pinch of salt. Toss gently and set aside.
Warm the Wraps
Heat a dry pan over low heat. Place a wrap flat in the pan and warm for 15–20 seconds. Remove from the pan. Layer each wrap with sliced crispy chicken, slaw and extra honey-mustard sauce. Roll tightly, tucking as you go, then slice in half to serve or wrap in foil.
Chef's Tips
Rest the chicken on a wire rack rather than paper towel once it's out of the pan — paper towel traps steam underneath the coating and softens the exact crust you just fried for.Make sure the oil is properly shimmering before the first piece goes in. Chicken added to oil that isn't hot enough will absorb it instead of crisping, leaving the coating greasy rather than crunchy.Warm the wraps briefly in the dry pan before filling them, even if just for a few seconds each side — a cold wrap is far more likely to crack or tear when rolled tightly.
Storage & Reheating
Store the chicken, slaw and wraps separately in the fridge for up to 3 days — the coating needs to stay away from moisture, and the slaw will make the wrap soggy if assembled ahead. Freezing isn't recommended, as the crispy coating won't hold its texture once thawed.To reheat, warm the chicken only in a pan or air fryer at 180°C (350°F) for 4–5 minutes, until hot and re-crisped. Assemble the wraps fresh with the slaw and sauce right before eating for the best texture. If needed, the wraps can also be eaten cold.