Place chicken breast, onion powder, black pepper, salt, Italian seasoning, sugar, garlic, and chicken broth in slow cooker. Cook on high 2-3 hours or on low 5-6 hours, until chicken is cooked through and shreds easily.
Once cooked, add 1/2 – ¾ cup of pepperoncini’s and the bell peppers to the slow cooker, cover and cook another 15-20 minutes.
Meanwhile, make tzatziki sauce by combining all tzatziki ingredients in a food processor and pulse until combined. Taste and adjust seasonings as needed.
Assemble wraps by evenly dividing chicken and drizzling sauce on top (note, you will likely have leftover sauce). Roll wraps and either eat immediately or cover in foil then place in a freezer-friendly sealable container (a zip lock bag or Tupperware work well).
To reheat from frozen, remove foil and cover wrap with a damp paper towel. Microwave for 1.5 minutes, flip, then microwave for another 1-1.5 minutes or until heated through. Enjoy!
Wraps last for about 3 months in the freezer.