Marinate the chicken breasts in buttermilk for at least 30 minutes. In a separate bowl, mix flour, salt, and black pepper. Dredge the marinated chicken in the flour mixture, then dip it back into the buttermilk and coat with panko breadcrumbs.

Fry the Chicken

Heat vegetable oil in a large skillet over medium heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

Make the Broccoli Coleslaw

In a large bowl, combine broccoli florets, shredded cabbage, and shredded carrots. In a separate bowl, mix honey and chili sauce, then pour over the vegetable mixture and toss to combine.

Prepare Kimchi Ranch

In a bowl, combine kimchi and ranch dressing. Mix well and set aside.

Prepare Sweet Potato Fries

Preheat oven to 425°F (220°C). Cut sweet potatoes into fries, toss with olive oil, salt, and pepper, and spread on a baking sheet. Bake for 20-25 minutes until crispy, turning halfway through.

Assemble the Wraps

Warm the tortillas in a dry pan or microwave. Place fried chicken on each tortilla, top with broccoli coleslaw and kimchi ranch, then wrap tightly.

Serve

Cut the wraps in half and serve with sweet potato fries on the side.