Prepare the BBQ Chicken: In a medium bowl, combine the shredded chicken, BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, and black pepper. Mix well to coat the chicken evenly.
1 pound cooked chicken breast, shredded, ½ cup BBQ sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon black pepper
Make the Coleslaw: In a separate large bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, ¼ teaspoon salt, ¼ teaspoon black pepper
Combine Coleslaw Mix: Add the shredded coleslaw mix to the dressing and toss to combine.
4 cups shredded coleslaw mix
Assemble the Wraps: Lay a tortilla flat on a clean surface.
6 large tortillas
Add Chicken and Coleslaw: Spoon about ½ cup of the BBQ chicken onto the center of the tortilla. Top with ½ cup of the coleslaw.
1 pound cooked chicken breast, shredded, 4 cups shredded coleslaw mix
Optional Toppings: Sprinkle with shredded cheddar cheese, chopped cilantro, sliced green onions, avocado if desired.
shredded cheddar cheese, chopped cilantro, sliced green onions, avocado
Wrap it Up: Fold in the sides of the tortilla, then roll it up tightly from the bottom.
6 large tortillas
Serve: Serve immediately. For best results, you can warm the chicken before adding it to the wrap. You can also refrigerate the wraps for later (the tortillas may soften).
