For the mozzarella: Break apart the cheese curd into small pieces and put them into a large bowl. Cover the curds with hot water from the tap to take chill out of the curd. Drain the water. Add the salt and mix with hands. Add boiling water to cover the curds and begin to work it into a silky texture until all the clumps are out. When curd is turned into one smooth piece, begin to shape into balls, each about the size of a baseball. Then immediately put the cheese into a bowl of cold water. Allow the cheese to cool in the water for 10 minutes before cutting.
For the house seasoning: Mix together the salt, garlic powder and pepper. Set aside.
For the potato chips: Preheat the oven to 450 degrees F. Line two large baking sheets with parchment paper.
Cut the potatoes in 1/4-inch-thick slices and place onto the baking sheets about 1/2-inch apart from each other. Drizzle with the olive oil and add the salt and pepper. Place in the oven and bake until lightly browned and crisp, about 15 minutes.
For the chicken fingers: Reduce the oven temperature to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
In a small bowl, combine the breadcrumbs with 1 1/2 teaspoons of the house seasoning. In a separate bowl combine the buttermilk, hot sauce and 1 1/2 teaspoons house seasoning. Reserve the rest of the seasoning for another use. Dredge the chicken strips in the buttermilk mixture and then the breadcrumbs. Place the coated chicken on the baking sheet. Bake until slightly browned, turning once halfway through, 40 to 45 minutes.
To assemble the wraps, heat up the marinara sauce. Top each tortilla with a spoonful of marinara sauce, 1 ounce of mozzarellas slices, 4 basil leaves, potato chips and 2 to 3 chicken fingers. Wrap the tortillas and serve with a handful of potato chips on the side.