Heat a deep fryer or cast-iron pan over medium-high heat, adding oil to cover 1 inch deep. Heat until it reaches 350°F.

In a medium bowl, combine shredded cabbage, shredded carrot, diced tomatoes, and sliced dill pickles. Toss together and set aside.

In another bowl, whisk together buttermilk and egg until combined. Set aside.

In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well.

Dredge each chicken tenderloin in the seasoned flour, dip in the buttermilk mixture, then coat again in flour.

Fry the coated chicken in the hot oil for about 5 minutes until crispy and golden brown. Check temperature reaches 165°F.

Assemble wraps by layering slaw, tomatoes, pickles, cheese, and fried chicken on tortillas. Drizzle with honey mustard.

Fold the sides of the tortilla and roll tightly from the bottom to secure the fillings.