Ensure you have 2 cups of pre-cooked, shredded chicken. If starting with raw chicken breasts, sauté them until cooked through and shred using two forks.

In a medium saucepan or skillet, combine the shredded chicken, BBQ sauce, and smoked paprika (if using). Heat over medium-low heat, stirring occasionally, until the chicken is warmed and coated in the sauce, about 5-7 minutes.

Turn off the heat and keep covered while preparing the slaw.

In a large mixing bowl, whisk together the mayo (or Greek yogurt), apple cider vinegar, Dijon mustard, and sugar (or honey) until smooth. Taste and adjust seasoning if needed.

Add the coleslaw mix and diced green onion to the dressing. Toss gently until lightly coated. Season with salt and pepper. Set aside.

Warm the tortillas in a dry skillet for 10-15 seconds per side or microwave under a damp paper towel until flexible.

Place a tortilla on a clean surface. Add optional fillings like lettuce, spinach, avocado, or bacon.

Scoop a generous amount of warm BBQ chicken down the center, top with a dollop of coleslaw.

Fold the sides over the filling, then roll tightly from the bottom. Slice in half diagonally and serve immediately.