Preheat the oven to 400 F and line a baking sheet with parchment paper.

Prepare the coating by combining the almond flour, arrowroot and seasonings in a bowl. Set aside, and add the coconut milk and apple cider vinegar to another bowl.

Using one hand, full submerge a chicken tender into the coconut milk. Turn to fully saturate, then hold the chicken above the bowl to allow the excess liquid to drip off. Using your other hand, toss the chicken in the coating until fully coated. Place on the baking sheet. Repeat with all of the chicken, continuing to use one wet hand and one dry hand.

Drizzle the chicken with the avocado oil. Transfer to the oven and bake for 25-30 minutes, flipping halfway. The chicken should be cooked through to 165 F and crispy. If crispier chicken is desired, bake at 425 F for 2 minutes at the end. Remove from the oven and allow to cool slightly.

Assemble the wraps by placing down one tortilla. You can keep the tortilla soft, or lightly char it in a pan or over a gas stove. Add a small handful of mixed vegetables, and place a chicken tender on top. Drizzle with ranch or honey mustard. Roll into a wrap and serve!

Eat the prepared wraps fresh, or store the ingredients in the fridge for 2 days separately and assemble fresh. Use the oven or air fryer to re-crisp the chicken.