Place chicken thighs between sheets of parchment paper and use a meat mallet to pound to ⅛ inch thickness.

Make a breading station by mixing flour in a shallow dish, like a pie plate with 1 teaspoon each of garlic, basil, oregano, salt and pepper.

Add beaten egg to another shallow dish.

In a third dish, mix cracker crumbs, 1/2 cup grated parmesan cheese, 1 teaspoon each of garlic, basil and oregano.

Dredge chicken in flour, lightly coating both sides. Dip into egg, completely coating and then finish in the cracker crumb mixture, coating well.

Place on a rimmed baking sheet in a single layer.

Heat oil in a cast iron or heavy bottom skillet to 350° using an oil fry thermometer. Fry chicken a few pieces at a time about 3 minutes per side until golden brown. Use a digital meat thermometer to make sure chicken is cooked to 165°.

Remove to a wire rack lined with paper towels.

Allow chicken to cool slightly. Slice into ½ inch strips.

Make the wraps by layering greens, tomatoes, onion and chicken in the center. Sprinkle with grated parmesan and drizzle with Italian dressing. Season with salt and pepper if desired.

Roll the tortilla around the filling, tucking in the edges. Slice in half and serve.