In a medium bowl, combine shredded cooked chicken breast with BBQ sauce and stir until well coated, about 2 minutes.

In another bowl, add coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir until creamy and well combined, about 1-2 minutes.

Optional: Fold in chopped fresh cilantro and sliced green onions into the coleslaw mixture and mix until evenly distributed.

Lay a flour tortilla flat, spoon about 1/4 of the BBQ chicken mixture and then 1/4 of the coleslaw mixture on top, ensuring not to overfill.

Roll the tortillas by bringing the sides inwards and rolling from the bottom up, tightly enclosing the filling.

Cut each wrap diagonally in half using a sharp knife or kitchen scissors.

Wrap any leftovers tightly in plastic wrap or store in an airtight container.