Make the Bacon: In a skillet over medium heat, cook the turkey bacon until it's nice and crispy.

Remove it from the skillet and place it on a paper towel-lined plate to drain any excess grease.

Crumble or roughly chop the bacon. OR add bacon to the air fryer and cook on 400 for 8-12 minutes until bacon is crispy.

Cook the chicken: For gluten-free chicken tenders, simply toss them lightly with a bit of olive oil and your favorite southwestern-inspired seasonings like chili powder, cumin, and smoked paprika. Arrange them in a single layer in your air fryer basket, ensuring there's a little space between each. Cook at 400°F (200°C) for about 10-12 minutes, flipping halfway through, until they're golden brown and cooked through.

For making your own gluten-free chicken cutlet, pound a boneless, skinless chicken breast to your desired thickness, then dredge it in a gluten-free flour blend seasoned with those same southwestern spices, followed by an egg wash, and finally gluten-free breadcrumbs. Lightlyspray the breaded cutlet with olive oil and air fry at 375°F (190°C) for approximately 12-15 minutes, flipping once, until it's cooked through and beautifully crispy.

Assemble the Layers: Lay your warmed gluten-free wrap flat on a clean surface. Spread the chipotle aioli evenly across the center of the wrap, leaving about an inch border on all sides.

Layer the ingredients onto the aioli-covered wrap. Start with the sliced cooked gluten-free chicken, followed by the crispy turkey bacon, and the corn.. Add the brie slices evenly over the tomatoes. Crush the tortilla chips on top.

Wrap it Up!: Now for the fun part! Fold in the sides of the wrap towards the center. Then, starting from the bottom edge closest to you, tightly roll the wrap upwards until it's completely sealed. Slice the wrap in half on a diagonal before serving. This makes it easier to handle and shows off all those delicious layers!