Preheat oven to 220°C. In a large baking dish, toss 570g thin chicken-breast cutlets with 1/4 cup barbecue sauce. Bake for 20 minutes or until cooked through. Meanwhile, in a large bowl, whisk 1/4 cup barbecue sauce; 1/3 cup low-fat buttermilk; 2 spring onions, finely chopped; 1 tbsp cider vinegar and 1/4 tsp salt. Transfer cooked chicken to a cutting board; chop into bite-sized pieces. To bowl with dressing, add 1 large head cos lettuce, chopped; 1 medium red pepper, seeded and chopped; 1 cup fresh or frozen (thawed) corn; and chopped chicken, and toss until well coated. To serve, divide among 4 large plain or spinach soft wraps; fold to enclose filling.