Whisk the egg white in a mixing bowl until lightly foamy.

Mix the tomato ketchup, light mayo, English mustard, gherkin juice, 1/4 teaspoon garlic granules, and 1/4 teaspoon paprika in a bowl.

Butterfly the chicken breast on a cutting board, then cut it fully in half to make two thin chicken pieces.

Season both chicken pieces with salt, black pepper, the remaining garlic granules, and the remaining paprika.

Dip each seasoned chicken piece into the whisked egg white, then coat it evenly with panko breadcrumbs.

Spray the breaded chicken with cooking oil spray, then air fry at 190°C for 7 minutes.

Flip the chicken and spray again with cooking oil spray, then air fry for 5 to 7 minutes until cooked through and reaching 75°C internally.

Cut each tortilla wrap from its center down to the bottom edge to create a foldable flap.

Divide the cooked chicken, light cheese slices, iceberg lettuce, cooked skin-on fries, and half of the burger sauce between the two tortilla wraps.

Fold each wrap into a compact layered triangle, then lightly spray or oil the frying pan.

Fry the folded wraps for about 2 minutes per side over medium heat until golden and crisp.

Drizzle the remaining burger sauce over the crispy chicken wraps before serving.