In a small bowl or mason jar, combine the mayonnaise, Dijon mustard, yellow mustard, pure clover honey, apple cider vinegar, garlic powder, salt, and black pepper. Whisk vigorously for 1 minute until silky smooth, emulsified, and creamy. Taste and adjust honey or mustard to your preferred sweetness.

Set aside half of the dressing for drizzling inside the wraps, and reserve the other half for dipping!

Cook your breaded halal chicken tenders in the air fryer at 400°F (200°C) for 9 to 11 minutes (or bake in the oven according to package instructions) until golden brown and shatteringly crisp. Slice each tender diagonally into 1-inch bite-sized pieces.

Warm the large flour tortillas in a dry skillet over medium heat for 15 seconds per side (or microwave wrapped in a damp paper towel for 20 seconds). Warming makes the tortillas pliable and prevents cracking when rolling.

Lay each warm tortilla flat on a clean cutting board. In the lower third of each tortilla, layer shredded white cheddar cheese, crisp shredded romaine lettuce, avocado slices, and quartered tomatoes.

Arrange 3 sliced crispy chicken tenders and 3 half-strips of crispy halal beef bacon across the vegetables.

Generously drizzle 1 to 2 tablespoons of the homemade honey mustard sauce directly over the warm crispy chicken.

Fold the sides of the tortilla inward over the filling, then pull the bottom flap up and roll tightly into a burrito-style cylinder.

Optional Pro Step: Place the seam-side down in a hot dry skillet over medium heat for 1 to 2 minutes per side to seal the seam and crisp the exterior.

Slice diagonally across the center with a sharp chef's knife and serve immediately alongside kettle chips and extra honey mustard dip!