Mix light mayo, onion powder, garlic powder, lemon juice and dill until smooth, set aside.
In a bowl, season ground chicken with garlic powder, salt and pepper.
Press a thin layer of chicken onto the back of each tortilla, sprinkle breadcrumbs for crunch.
Heat a pan with a little oil on medium-high. Place tortillas chicken-side down, cook 3–4 min until golden and cooked through. Flip and crisp the tortilla side 2–3 min.
Spread McChicken sauce over crispy chicken, top with lettuce, fold and smash.
