Add chicken to a medium mixing bowl and season with salt and pepper. Add barbeucue sauce and toss to coat. Let the chicken marinate in the fridge while you are preparing the vegetables.
Tear lettuce apart. If you use the bib lettuce, 1-2 leaves per roll will work. Cut carrots into 3 to 4 inch lengths; then cut each piece in half-length wise, making 12 strips total. Cut the cucumber in to 3-4 inch pieces. Cut in half length wise, and then cut each half into 6 strips, making 12 strips total. I cut off the center strip with the seeds from each piece. Roughly dice the green onions and set aside.
Heat grill and remove chicken from fridge. Add the chicken to the grill, and grill about 6-7 minutes on each side or until juices are running clear and chicken has reached an internal temperature of 165 degrees. Remove chicken from grill; set aside to cool. Then slice or chop chicken and set in a new bowl.
Prepare rolls. Using a dinner sized plate, fill with water. Dip both sides of the spring rolls skins in the water, moderately soaking; I press it down in the water. Remove from water and set on counter. It may take a minute or two to soften.
In the center of the wrap, place one lettuce leaf, 2-4 chicken strips or about 1/4 cup of diced chicken, 1 carrot strip, 1 cumber strip and 1 strip of bacon (or more for you bacon addicts).
Then drizzle the chicken and toppings with barbecue sauce and New Avocado Ranch Dressing. Add your desired amount. I suggest adding about 1/2 teaspoon Avocado Ranch and 1/4 teaspoon barbecue sauce. Top with 1-2 teaspoons of green onions.
Roll the rice paper tightly. To easily do this, gently pull up the bottom of the roll and roll over the filling. Then, roll the rest of the wrap over it, tucking in the filling as you go. Just like you do a burrito. Make sure it is tightly wrapped though because it makes it easier to eat and keeps all of the ingredients from falling out when you take a bite.
Repeat with remaining ingredients. Place on serving plate, cut the rolls in half and top with left over green onions and we love to add wonton strips. Serve with additional Avocado Ranch and barbecue sauce if desired.