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In a bowl, add chicken season the chicken salt, pepper, smoked paprika powder, garlic powder, and onion powder.
Add buttermilk, hot sauce, and Dijon mustard. Mix well until combined, then let it marinate for 2 to 3 hours.
Make dry batter: In a separate bowl add all purpose flour, cornstarch, salt, pepper, garlic powder, onion powder, smoked paprika powder, dried parsley, mix well to combine.
Coat the marinated chicken in the dry batter and press it gently until it’s fully coated.
Repeat the process by dipping the chicken back into buttermilk and then flour for extra crispiness.
Place it on a prepared sheet for 10 min before frying.
Heat the oil to 365°F.
Fry the chicken in batches for 7-8 min or until golden brown crispy, and the internal temp reaches 165°F.
Once fried, place the chicken on a wire rack.
Make the sauce by combining mayonnaise, hot sauce, Dijon mustard, salt, black pepper, garlic powder, smoked paprika powder, onion powder, honey, and lemon juice.
Mix well until combined.
Assemble the wrap by adding sauce, lettuce, fried chicken, diced onions, tomatoes, mixed cheese, and more sauce.
Close the wrap and cook it on a skillet for 1 to 2 minutes until crispy and golden brown.
Serve warm and enjoy!