In a bowl, season the chicken strips with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.

Heat a large skillet over medium-high heat and cook the chicken for about 5–7 minutes, turning occasionally, until golden brown on the outside and fully cooked through.

Remove the chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces if needed.

In a small bowl, whisk together mayonnaise, honey, Dijon mustard, yellow mustard, lemon juice, salt, and black pepper until smooth and creamy.

Warm the tortillas slightly so they become soft and easier to roll.

Lay each tortilla flat and spread a spoonful of honey mustard sauce across the center.

Add shredded lettuce, cabbage, diced tomatoes, shredded cheese, and cooked chicken evenly onto each tortilla.

Drizzle extra honey mustard sauce over the filling for more flavor.

Fold in the sides of the tortilla and roll tightly into wraps.

Slice the wraps in half and serve immediately while fresh.