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In a small bowl, mix together the light mayo and Miracle Whip until smooth. Set aside.
In a medium bowl, mix ground chicken with garlic powder, black pepper, and salt.
Press a thin layer of seasoned chicken onto the back of each flour tortilla, making sure it covers the surface evenly. Then sprinkle on the breadcrumbs for that added crunch factor.
Heat a large skillet over medium-high heat with a little avocado oil. Place the tortilla chicken-side down and cook for 3-4 minutes until the chicken is golden and fully cooked. Flip and crisp up the tortilla side for another 2-3 minutes.
Spread a generous amount of McChicken sauce over the crispy chicken, top with shredded lettuce, and fold it up like a taco.