Mix the 120ml (½ cup) buttermilk with ½ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp cayenne, and a pinch of salt. Add the chicken strips and marinate for 15 minutes at room temperature (or up to 4 hours in the fridge).

Stir together the 80g (⅓ cup) mayonnaise, 1 tbsp lemon juice, 2 tsp Dijon mustard, 2 grated garlic cloves, and ½ tsp white wine vinegar. Refrigerate until needed.

Whisk the 150g (1¼ cups) plain flour, 2 tbsp cornstarch, remaining ½ tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ¼ tsp cayenne, 1 tsp salt, and ½ tsp black pepper in a shallow bowl. Lift each strip from the buttermilk, let the excess drip off, and press firmly into the flour to create a craggy coat.

Heat neutral oil in a heavy skillet to 175°C (350°F). Fry the strips in small batches for 3 to 4 minutes per side until deep golden and cooked to an internal temp of 74°C (165°F). Drain on a wire rack.

Warm each of the 4 tortillas in a dry skillet over medium heat for 20 to 30 seconds per side. Spread garlic sauce down the centre, top with shredded lettuce, diced tomato, and 2 to 3 chicken strips.

Fold in the sides, roll tightly from the bottom, place seam-side down, and slice diagonally. Stand both halves cut-side up and drizzle with the remaining garlic sauce.