In a mixing bowl, combine the chicken strips, Hawaiian BBQ sauce, olive oil, garlic powder, salt, and black pepper. Mix well to coat the chicken.

Cover the bowl and let it marinate in the refrigerator for at least 15 minutes.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

Once cooked, remove from the grill and let it rest for a few minutes before slicing into bite-sized pieces.

Lay a tortilla flat on a clean surface. Add a layer of shredded lettuce, followed by grilled chicken, sliced bell peppers, red onion, pineapple chunks, and chopped cilantro.

Fold in the sides of the tortilla and roll it up tightly from the bottom to the top to form a wrap.

Repeat with the remaining tortillas and filling.

Cut the wraps in half and serve immediately with extra BBQ sauce on the side for dipping.