Cut the chicken tenderloin into thin slices as if you're scooping up the cloth, then add olive oil and K-Jun seasoning
Add and mix, then marinate for about 10 minutes
Cut the lettuce into bite-size pieces and soak it in cold water for 5 minutes
Remove the water
Drain the lettuce completely with a kitchen towel

Cut the onion into 0.2cm thick pieces
Remove the inner core of the green and red bell peppers and cut them into the same thickness as onions
Cut the top of the tomato and cut it into 0.3cm thick pieces

Heat the pan over medium heat, then heat up the tortilla and bake it back and forth for 30 seconds
The tortilla can swell, but it will sink when it cools down, so don't worry

Put olive oil on the same pan and cut onions, green and red bell pepper. Over high heat for 1 minute and 30 seconds
Stir-fry
Add salt pods, season, and put them on a plate
In the same pan, grill chicken tenderloin over medium heat for 2-3 minutes
If water comes out of the ingredients, tortilla can get soggy when you roll chicken wrap
Drain completely

Leave about 1cm of the edges of the tortilla and apply Cajun dressing evenly
lettuce -> tomato -> American cheese -> mozzarella cheese -> chicken tenderloin -> fried
Add onions, green and red bell peppers and roll

Cut the finished chicken wrap in half
Put it on a plate nicely