In a mixing bowl, combine the all-purpose flour, cornstarch, kosher salt, black pepper, paprika, oregano, and cumin. Gradually add cold water to the mixture, stirring until a smooth batter forms.

Dip each chicken strip into the batter, making sure it's fully coated. Then, roll the battered chicken in the Panko breadcrumbs, pressing gently to adhere the crumbs.

Heat a skillet over medium heat and add enough oil to shallow fry the chicken strips. Once the oil is hot, carefully place the coated chicken strips in the skillet. Cook for about 3-4 minutes on each side or until they're golden brown and cooked through.

If you choose to marinate the chicken, soak it in seasoned buttermilk for at least an hour before coating and frying. This step adds tenderness and enhances the flavor.

To assemble the wraps, spread a layer of spicy mayo or your chosen sauce on a tortilla. Add a layer of lettuce, pickles, or any other vegetables you prefer, followed by the crispy chicken strips.

Fold the sides of the tortilla inward, then roll the bottom up and over the filling to create a secure wrap. Cut the wrap in half and serve immediately.

For the best results, verify your oil is at the right temperature before frying the chicken to achieve maximum crispiness. You can also experiment with different sauces and toppings to create a variety of flavors.

Don't be afraid to get creative with your wrap ingredients, as this recipe is highly adaptable and can cater to different tastes and dietary preferences. Enjoy your delicious Chicken Finger Wraps!