In a small pot over medium heat, add the broth, tomato paste, chili powder, onion powder, garlic powder, salt and pepper. Whisk until combined. Add the chicken and cover with a lid. Bring to a simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
Remove the chicken, using 2 forks pull the chicken apart to shred. Return the chicken to the pan and simmer for 10 minutes. Adjust the seasoning with salt and pepper to taste.
Remove the chicken with a slotted spoon and set aside. Bring the liquid to a boil over high heat to reduce by half. Serve on the side for dipping if desired.
Place the chicken on the wrap with lettuce, tomato, and blue cheese. Fold in the ends and roll up tight.
Heat a non-stick pan over medium heat. Place the wraps seam side down and cook until golden brown, then turn over and do the same on the other side.
Cut in half and serve with chips, celery sticks, carrots, and dressing.