Start by shredding your leftover rotisserie chicken or cooking fresh chicken breasts. Combine with BBQ sauce in a mixing bowl.

Combine shredded cabbage, carrots, and mayonnaise in a large mixing bowl. Add salt and vinegar to taste. Let the coleslaw sit for about 10 minutes.

Warm the tortillas briefly in a dry skillet over low heat for about 30 seconds on each side, or microwave for 10-15 seconds.

Lay a warmed tortilla flat, spoon BBQ chicken mixture into the center, and add coleslaw. Wrap tightly by folding in the sides and rolling from the bottom.

Cut the assembled wraps diagonally in half for presentation and arrange on a platter.