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.

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.

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.

Combine the cabbage, carrot, honey-mustard sauce and a pinch of salt. Toss gently and set aside.

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.