Place chicken breasts in a zip lock bag or between a few sheets of cling wrap. Pound the chicken on the thick parts until it has relatively uniform thickness throughout.

Crack eggs into a bowl and mix with a fork. Pour flour on one plate. Pour panko bread crumbs on another plate. Sprinkle some salt/pepper over the chicken breasts. Doing one at a time, dip each piece into the flour, then into the egg batter, then coat with panko crumbs.

Preheat air fryer to 350 degrees. Cook each breast 1 or two at a time (making sure they are not stacked on top of each other) for 18 minutes total, flipping once halfway through.

Meanwhile, combine the lettuce, parmesan cheese, caesar salad dressing, and cherry tomatoes in a large bowl.

When chicken is ready, cut it obliquely into thin slices. On a tortilla, add salad and chicken. Sprinkle over some extra pepper and fold into a wrap. For an extra touch, you can use a hot cast iron griddle pan to seal the edges and add a sear to the tortillas.