Yield: 8 wraps (3 points per wrap for blue and purple, 4 points for green)
Add the chicken, garlic powder, salt, pepper and chicken broth to the slow cooker. Cook on high 4 hours, or low 6 hours.
Remove chicken from the slow cooker and shred. Stir in the BBQ sauce.
Add the chicken, garlic powder, salt, pepper and chicken broth to the Instant Pot.
Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 8 minutes.
When the time is up let the pressure manually release for 5 minutes, then release the pressure and remove the lid.
Remove the chicken from the Instant Pot and shred it. Add the BBQ sauce and mix together.
Lay out 1 tortilla. Add lettuce, 1/4 cup of the BBQ chicken, red onions and 2 tablespoons of cheese. Repeat with the remaining tortillas. Add extra BBQ sauce if desired.