Directions:

1. Mix salt, garlic powder, onion powder and paprika until well blended. Stir ½ teaspoon of the spice mixture into the buttermilk. Place chicken in large resealable plastic bag or glass dish. Add buttermilk mixture; turn to coat well. Refrigerate 30 minutes.
2. Meanwhile, mix breadcrumbs and remaining spice mixture in shallow dish. Preheat oven to 400°F. Remove chicken from plastic bag or glass dish and discard any remaining buttermilk mixture.
3. Beat egg whites and mustard in separate shallow dish. Coat chicken strips with egg white mixture. Roll chicken in crumb mixture to coat evenly. Gently shake off excess crumbs. Place chicken strips in a single layer on shallow baking sheet which has been sprayed with no-stick cooking spray.
4. Bake 17 to 20 minutes or until chicken is cooked through and golden brown. Cool slightly. Remove from pan. Refrigerate until ready to serve.
5. Prepare Oven-Fried Buttermilk Chicken Strips. Refrigerate until ready to serve.
6. Mix mayonnaise and mustard in medium bowl until well blended.
7. Add lettuce and tomatoes; toss to coat well.
8. Wrap Build: Place tortillas on a flat surface. Spread about ½ cup lettuce mixture on bottom third of each tortilla. Divide chicken strips evenly among tortillas. Fold sides of tortilla over chicken and roll “burrito style.” Cut in half to serve.