Slice the chicken tenderloins lengthwise to get a total of 10 equal pieces and set aside.

In a medium sized bowl, whisk together the flour, cornstarch, onion powder, garlic powder, mustard powder, salt and pepper.
In a separate medium sized bowl, whisk together the butter milk and egg.

To bread the tenderloins, working with 1-2 pieces at time dredge the tenderloins in the flour and shake off any excess. Dip into the buttermilk mixture and then dredge again in the flour mixture. Repeat this step twice for each tenderloin to get a double breading. Transfer the breaded tenderloins to a wire rack and begin heating the frying oil.

Add enough oil in a cast iron pan or dutch oven so that the oil is at least 3 inches deep. Heat over medium high until it reaches a temperature of 350℉. Fry the tenderloins 2-3 pieces at a time until golden and crispy, flipping halfway through. The tenderloins are done when they reach an internal temperature of 165℉. Adjust the temperature as necessary to keep to oil at 350℉ while frying. Transfer the tenderloins to a wire rack to keep them crispy.

To assemble the snack wraps, warm the tortillas in the microwave or a tortilla warmer first. Lay out the wraps and sprinkle on about 2 tablespoons of chopped romaine. Lay one crispy chicken tenderloin, sprinkle with 1-2 tablespoons of cheddar cheese. Drizzle with 1 tablespoon of ranch dressing. Roll the snack wrap up tightly leaving just the top exposed. Repeat with remaining tenderloins.

Serve with extra ranch on the side.