To make your air fryer chicken tenders: (If you prefer to skip this step, feel free.)

Start by preheating your air fryer to 400°F.

In a food processor or high-powered blender, pulse the cornflakes until they reach a fine, breadcrumb-like consistency. Alternatively, you can place the cornflakes in a large zip-top bag and crush them with a rolling pin.

Season your chicken tenders with garlic and onion powder.

In one bowl, whisk the eggs, and in another bowl, place the cornflake crumbs. Dip each piece of chicken in the egg, then coat it in the cornflake crumbs, pressing gently to help the crumbs adhere. Repeat until all the chicken is coated.

Arrange the chicken in a single layer in the air fryer basket, ensuring there’s space around each piece (you may need to cook them in batches). Air fry for about 12 minutes, flipping halfway through. The chicken is ready when it's crispy and no longer pink inside.

Prepare the honey mustard sauce by whisking all the sauce ingredients in a small bowl until smooth.

In a large bowl, mix together the coleslaw blend, shredded lettuce, pickles, radishes, and cherry tomatoes. Pour about ¾ of the honey mustard sauce over the mixture, reserving a little for drizzling when assembling your wrap.

Place half of the coleslaw mixture in the center of each tortilla, add two chicken strips on top, sprinkle with ¼ cup of cheese, and finish with a drizzle of honey mustard sauce.

To wrap, fold in the sides, bring up the bottom flap, and roll tightly, pressing down gently to keep everything secure.

Enjoy.