Preheat oven to 375 and lightly spray a baking sheet with oil.
Toss the chicken and the steak sauce into a ziplock bag, close it and let marinate for 30 minutes in the fridge.
Mix the bread crumbs with the parsley in a shallow dish and then coat the chicken with the bread crumb and parsley mix and place on the baking sheet. Bake for 30 minutes.
To make the dressing: mix the Dijon mustard, half and half and the cayenne pepper.
Lastly, assemble the wraps. Fill each wrap with quinoa, tomato, and avocado. Top it off with the crispy baked chicken and drizzle some dressing. Enjoy!!