Preheat the oven to 190°C (Gas mark 5/375°F). Place the chicken thighs on a lightly greased baking tray and bake in the oven for 35 minutes, turning half way through cooking.
Once the chicken is cooked through, remove from the oven and leave to cool a little. Pull the chicken apart with two forks, shredding it as you go. Discard the bones and any excess skin.
Place the pulled chicken meat in a bowl and pour over the BBQ sauce. Stir well to completely coat the chicken. If making the night before, cool the chicken quickly then place in a covered container in the fridge, ready to assemble with the flatbreads the next day.
When ready to assemble, start by heating the flatbreads gently according to packet instructions. The ones I used were quite small so I was able to pop them in the toaster for 30 seconds to warm though.
Place lettuce leaves inside the wrap, then fill with the pulled chicken mixture.
Pack up in a lunch box or serve immediately.