Heat oil in a skillet over medium heat. Add chicken, mushrooms, red wine vinegar, and soy sauce and sauté until chicken is cooked through and mushrooms are soft, about five to six minutes. Set aside.

Place eggs in a medium bowl. Place cornflake crumbs in a second bowl and season with salt, pepper, and garlic powder.

Lay the wraps on a flat surface. Spoon about two tablespoons of the chicken-mushroom filling in the bottom-center of each wrap. Fold the bottom tightly over the filling, fold in the sides, and then roll up. Dip wrap into beaten egg, then coat in crumbs.

Heat about one inch of oil in a sauté pan. When oil is hot, add chicken wraps and fry until golden, about two to three minutes per side. Place on a paper-towel-lined plate.

In a small bowl, whisk together dipping sauce ingredients. Serve alongside enchiladas.