Line up 3 bowls: First with flour, the second with beaten eggs and the final with Panko breadcrumbs. In a small pot or bowl combine 2 teaspoon paprika, 1 teaspoon salt & oregano, ½ teaspoon garlic powder & cayenne pepper and ¼ teaspoon onion powder & black pepper. Mix half of the seasoning into the flour and the other half into the breadcrumbs.

Butterfly 2 chicken breasts right through the centre to make 4 even-sized breasts. One by one coat in the flour, then the egg, then the breadcrumbs, ensuring you fully coat at each stage (especially the last).

Heat up 1 cup of oil over medium heat in a large heavy-based pan until a breadcrumb rapidly sizzles (aim to get the oil around 180C). Use tongs to carefully place the chicken in the oil. Fry for 3-5mins each side or until golden brown, crispy and cooked through the centre. Rest on a wire rack above a tray or paper towels to drain away excess oil. You'll likely need to do this in two batches.

Toss the sliced onion in the leftover flour, shake off the excess, and then place in the hot oil leftover from the chicken. Fry until golden and crispy, tossing occasionally (around 10mins). If there's a considerable amount of breadcrumbs left over in the oil from the chicken just spoon them out. Make sure the oil is back to temp before adding the onions. Drain on paper towels when done.

Stack in the centre of your tortilla wrap: 1 tablespoon sweet chilli mayo, 1 romaine lettuce leaf, 3-4 tomato slices, 1-2 slices of cheese, 2 rashers of bacon, sliced crispy chicken, crispy onions. Fold up the bottom, then tightly roll into a wrap. If they seem slightly loose just wrap foil round the bottom to keep it all intact.