Combine flour, garlic powder, onion powder, paprika, red pepper, salt and pepper. Mix with a whisk or spoon until combined. Scatter on a plate or large low bowl for dredging.
Whisk eggs, milk and adobo sauce in a shallow bowl.
Fill a heavy frying pan (with sides) with enough oil for 1 inch depth.
Dredge each piece of meat in the flour mixture, shaking off any excess. Next, dip into the egg mixture, allowing excess to drip off and then once again dredge in the flour.
Cook finger steaks in hot oil, not crowding them and flip halfway through. Cook time is about 2 minutes per side. Or until crisped and browned the way you enjoy.
Test the oil by flicking a bit of flour into it, if it bubbles immediately, your oil is good to go. If using a fryer, set the temperature to 365 degrees.
Remove from the pan and place on a cooling rack. Place a piece of parchment paper or paper towels under it to catch any drips.
After all of your meat has been cooked. Spread a bit of sauce on a tortilla, place 2-3 finger steaks on top followed by some slaw. If cheese is something you think you would want on this wrap, go right ahead and add some. Tuck the edges in and roll it up. Cut in half and enjoy!