In a shallow dish, whisk the egg with 2 tablespoons water until well combined.
Into a second shallow dish, pour the panko crumbs.
Dip each Fresh Cuts Strip into the egg and then the panko crumbs until well coated. Place on a plate or wire rack. Repeat with all the chicken strips.

Heat the avocado oil in a cast iron pan or skillet. Make sure the oil comes ½-inch up the side of the skillet. Shallow fry each chicken strip for 3 to 4 minutes until the outside is golden and the inside is cooked. Fry in batches, so you don't crowd the pan. Once cooked, place chicken strips on a paper towel lined plate or tray. The paper towels will drain excess oil. Chicken is done when a meat thermometer inserted in the center reaches 165 degrees F.

Spread one tortilla evenly with 2 tablespoons BBQ sauce. Then top with ¼ of the chicken strips, ¼ of the avocado slices and 2 tablespoons shredded cheese. Fold one side of tortilla over filling, then roll to wrap filling in tortilla. Repeat with remaining tortillas, chicken, and fillings.

Serve Chicken BBQ Avocado Wraps with a Tomato Avocado Salad on the side