Start by cutting boneless skinless chicken thighs into bite-sized pieces to ensure even cooking. Set it aside while you heat your pan.

In a large skillet, heat a tablespoon of olive oil over medium heat until it shimmers, about 2 minutes.

Add the chicken pieces to the pan and sauté for 6-8 minutes, stirring occasionally until they are golden brown and cooked through.

Once the chicken is browned, sprinkle in garlic powder and onion powder, mixing to coat the chicken evenly. Pour in ½ cup of barbecue sauce, stirring well to integrate the flavors.

While the chicken mixture simmers, warm the large tortillas in a dry pan over low heat for about 30 seconds on each side.

Lay each warmed tortilla on a flat surface and place a generous portion of the chicken mixture down the center, followed by shredded lettuce, diced tomatoes, and cheese.

Carefully fold in the sides of the tortilla over the ingredients, then roll it up tightly from the bottom to secure the filling inside.

For an added crispy texture, preheat your grill or pan over medium heat and place the wraps seam-side down. Grill for 2-3 minutes on each side until golden and crispy.

Remove the wraps from the heat and cut them in half diagonally. Serve warm, optionally with extra barbecue sauce on the side for dipping.