Wash and dry the fresh produce. Roughly chop the lettuce. Quarter and deseed the lemon. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the mayonnaise, half the parmesan, 1 teaspoon of mustard (you will have extra), 1 teaspoon of soy sauce (you will have extra), the juice of 2 lemon wedges (you will have extra), a drizzle of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper.

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to the bowl of dressing. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and remaining parmesan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat.

Add the chopped lettuce to the bowl of dressed chicken; toss to combine. Wrap the tortillas in a damp paper towel and microwave on high 30 seconds to 1 minute, or until heated through. Place the warmed tortillas on a work surface. Evenly divide the salad and toasted breadcrumbs among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so the filling is covered. Roll away from you, tightly tucking in the sides as you roll into a wrap. Halve the wraps on an angle, seam side down. Enjoy!