In a small bowl, mix the light mayo and Miracle Whip until smooth. Set aside.
In a medium bowl, mix the ground chicken with the garlic powder, black pepper, and salt.
Press a thin layer of seasoned chicken onto the back of each flour tortilla, covering the surface evenly, then sprinkle on the breadcrumbs for crunch.
Heat a large skillet over medium-high heat with a little avocado oil. Place the tortilla chicken-side down and cook 3-4 minutes until the chicken is golden and fully cooked. Flip and crisp the tortilla side for another 2-3 minutes.
Spread a generous amount of McChicken sauce over the crispy chicken and top with shredded lettuce.
Fold it up like a taco and serve. Note: this is the Canadian McChicken sauce (sweeter), not the American one.
