Pat your chicken strips very dry with paper towels to ensure crispiness. Set up three shallow dishes or bowls: Dish 1 - flour mixed with salt, pepper, and garlic powder; Dish 2 - whisked egg; Dish 3 - crushed cornflakes mixed with smoked paprika.

Dip each chicken strip first into the seasoned flour, shaking off excess. Next, dunk into the egg wash for full coverage. Finally, press firmly into the cornflake mixture so it adheres well.

Preheat your air fryer to 375°F (190°C). Lightly spray the breaded chicken tenders with olive oil spray. Place them in a single layer in the air fryer basket, avoiding overcrowding.

Air fry for 10-14 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the exterior is deep golden and crunchy.

Lay tortillas flat. Sprinkle a light layer of mozzarella cheese down the center. Place 1-2 crispy chicken tenders on top of the cheese. Drizzle with ranch dressing, then add shredded lettuce and optional toppings like sliced red onion or tomatoes.

Fold in the sides of the tortilla first, then roll tightly from the bottom up to form a burrito-style wrap.

Place assembled wraps seam-side down in the air fryer basket. Spritz tops lightly with oil. Air fry at 400°F (200°C) for 3-5 minutes, until golden brown, seams sealed, and cheese melted.

Serve immediately, sliced diagonally to show the gooey cheese.