Spray interior of slow cooker. Add chicken thighs and season with salt & pepper. Pour BBQ sauce and sweet chili sauce over chicken and cover. Cook on low 7-8 hours or on high for 3-4 hours.

Remove chicken from slow cooker when done. Remove bones and shred chicken. Chicken will be so tender it will simply fall off the bone. Return chicken to remaining sauce in crock pot and keep warm.

*Melt butter with olive oil in skillet over medium heat. Add tortillas, 1 at a time, coating one side with oil then flip to coat the other side. Continue to cook until tortilla is beginning to brown on each side but is still flexible. Drain on paper towels and keep warm. Add more butter and oil if necessary to cook additional tortillas

For each wrap, place a layer of lettuce down the middle of warm tortillas. Top with chicken, pineapple tidbits, and scallions. Salt & pepper to taste and spoon some sauce from the slow cooker over all and bring the sides of tortilla up and over fiiling, forming wrap. Secure with a toothpick. Serve warm or cold.