In a large mixing bowl, combine 2 cups of shredded cabbage with 1 grated large carrot. Mix the vegetables until evenly distributed. Set aside.

In a separate bowl, whisk together 1/4 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Add salt and pepper to taste, whisk until smooth.

Pour the dressing over the cabbage and carrot mixture. Toss gently until all veggies are coated. Cover and refrigerate for at least 15 minutes.

In another bowl, combine 2 cups of shredded cooked chicken with 1/2 cup of BBQ sauce. Mix until well coated.

Warm 4 large soft tortillas in the microwave for 15-20 seconds until soft.

Lay one tortilla flat, add BBQ chicken down the center, followed by the chilled coleslaw. Roll tightly to secure the filling.

Serve immediately, or wrap tightly in plastic for later. Keep coleslaw separate until serving for best crunch.