Prepare the Chicken: Slice each chicken breast in half lengthwise to create four thin cutlets. Season both sides with salt and freshly ground black pepper.

Set Up Breading Stations: Place all-purpose flour in a shallow dish. In a separate bowl, beat the large eggs. In a third dish, combine panko bread crumbs, finely grated Parmesan cheese, dried oregano, and garlic powder.

Bread the Chicken: Dredge each chicken cutlet in flour, shaking off excess. Dip into beaten eggs, ensuring full coverage. Press into the panko mixture, coating evenly.

Air Fry the Chicken: Preheat the air fryer to 400°F (200°C) for 3 minutes. Lightly spray the air fryer basket with cooking spray. Place breaded chicken in a single layer, avoiding overlap. Lightly spray the tops with cooking spray. Air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden brown and cooked through.

Assemble the Wraps: Lay a flour tortilla flat. Spread 2 tablespoons of marinara sauce in the center. Place a cooked chicken cutlet on top. Sprinkle with 1/4 cup of shredded mozzarella cheese. Fold in the sides and roll up tightly to enclose the filling.

Air Fry the Wraps: Lightly spray the outside of each wrap with cooking spray. Place wraps seam-side down in the air fryer basket. Air fry at 375°F (190°C) for 4-5 minutes until the tortillas are crispy and the cheese is melted.

Serve: Remove from the air fryer and let cool for a minute. Slice in half if desired. Garnish with fresh basil leaves and serve with additional marinara sauce for dipping.