Honey Dill Crispy Chicken Salad Wrap

Crispy Chicken:
1) In a large pot, heat the first quantity of canola oil over medium heat until it reaches 350°F (180°C). Or use a deep fryer.
2) In 3 shallow bowls side by side: combine flour, salt and pepper in the first dish. In the second, whisk eggs. Add seasoned panko to the third dish.
3) Cut chicken breast into 9 thin tenders.
4) One at a time, dredge each piece of chicken in the flour mixture, then egg, then panko. Once all 9 pieces are in the panko, evenly coat each piece, pressing panko into the chicken on all sides.
5) Transfer chicken onto a wire rack on a sheet pan being careful not to crowd the pan.

6) Fry chicken pieces in batches, turning occasionally, until each strip is golden brown and a meat thermometer inserted in the centre reads 165°F (74°C). 7) Remove cooked chicken from oil and let rest on a paper towel lined plate for 5 minutes. Sprinkle with salt, while still hot.

Sauce & Wrap:
8) In a large bowl, whisk together mayonnaise, honey, tabasco, dried and fresh dill, 1 Tbsp lemon juice and zest, salt and pepper to taste.
9) Fold diced pickles, celery, red onion and sliced cucumber into the sauce.
10) Once chicken is cool enough to handle, slice into bite sized pieces and combine it with the sauce and vegetables.
11) In a dry nonstick skillet, over medium heat, warm tortillas one at a time until pliable.
12) Toss arugula with 1 Tbsp lemon juice and remaining quality of canola oil and season with salt and pepper.
13) On each tortilla, layer 1 cup or arugula, ⅓ of the chicken salad then wrap, slice on the bias, and enjoy!