While the chicken is boiling, wash the head of lettuce. Pull off the leaves - try to keep them as big as you can without ripping them.
Once the chicken is done, it will easily pull apart. You can wait for it to cool and shred it with your fingers, or you can use two forks to pull it apart while it's still hot. I cut each chicken breast in thirds to make it easier to shred.
Place the chicken in a saucepan. Add the barbeque sauce of your choice - it did not take a whole bottle. I just poured enough in until the chicken was coated. Heat for just a few minutes over medium heat.
Spoon some of the barbeque chicken onto a large leaf of lettuce. (I used 1/2 a leaf of lettuce for each wrap.) Top with the 4 cheese mexican blend. Roll up the wrap like a taco and enjoy!
Serve with a side of corn and dinner is served! This would also be great like a regular taco with seasoned ground beef or shrimp.
Nutrition: 3 lettuce wraps (4 oz meat, lettuce, 1/4 cup reduced fat 4 cheese mexican blend) and 1/2 cup of whole kernel sweet corn was a total of about 360 calories!