In a small bowl, mix together salt, pepper, chili powder, garlic powder, oregano, paprika, and cumin to create your spice rub.

Pat the chicken tenders dry and coat with the spice blend. Heat skillet, add oil, cook chicken for 3 minutes on one side, then flip and cook for an additional 2-3 minutes until golden brown.

Remove chicken from skillet and let it rest for 5 minutes before slicing it into bite-sized pieces.

In a medium bowl, mix the reserved teaspoon of spice with chopped cabbage, red onion, cilantro, dressing, and lime juice, tossing to combine.

Warm tortillas in a skillet over low heat for about 30 seconds on each side.

Assemble wraps with slaw, chicken slices, avocado, and cheese. Add crushed tortilla chips for crunch.

Slice each wrap diagonally in half and arrange on a serving platter.