Preheat the air fryer to 400°F (200°C).

Prepare the breading station with three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs mixed with garlic powder and paprika.

Season the chicken breasts with salt and pepper, then dredge each piece in flour, dip in the egg, and coat with the panko mixture.

Place the coated chicken breasts in the air fryer basket in a single layer to allow proper air circulation.

Spray the chicken lightly with cooking oil to promote browning and crispiness.

Cook the chicken in the air fryer for 12-15 minutes, flipping halfway through until golden brown and cooked through.

Remove the cooked chicken from the air fryer and let it rest for a few minutes before slicing.

While the chicken rests, warm the tortillas slightly in a dry skillet or microwave to make them pliable.

Assemble the wraps by layering sliced chicken, shredded mozzarella, and any desired toppings inside each tortilla.

Roll the tortillas tightly around the fillings, then place seam-side down in the air fryer basket.

Air fry the wraps for 5-7 minutes at 400°F (200°C) until golden brown and crispy on the outside.

Remove the wraps from the air fryer, let cool slightly, then slice in half and serve with your favorite dipping sauce.