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Cut the chicken breast into thin, rectangular tenders.
Season the chicken with paprika, turmeric, salt, pepper, and cumin.
Coat the chicken: In one bowl, whisk 2 eggs with 1 tbsp Sriracha. In another bowl, place crushed cornflakes. Dip each chicken piece first into the egg mixture, then coat thoroughly with the cornflakes.
Air fry the chicken for 20 minutes until golden and crispy.
Meanwhile, prepare the wrap sauce by mixing all the ingredients together.
Use 3 tbsp of that sauce + olive oil to make your salad dressing and toss it with the lettuce.
Prepare the sweet spicy chicken sauce by heating garlic, honey, Sriracha (or chili oil), and a bit of water.
Once the chicken is cooked, coat it with the sweet sauce.
Take a wrap bread and cut it from the center down to the edge, creating 4 sections.
Add in this order: salad → chicken → wrap sauce → cheddar cheese.
Fold from the bottom to the top, then to the right, then up again (the classic folded wrap method).
Toast in a non-stick pan with a bit of butter until crispy and golden on both sides.