In a medium bowl, combine the shredded cabbage mix, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Stir until the vegetables are evenly coated.

In a separate bowl, toss the shredded cooked chicken with the BBQ sauce until fully incorporated.

Slightly warm the tortillas in a microwave or on a dry skillet for 10 seconds to increase pliability.

Lay each tortilla flat and distribute the BBQ chicken evenly across the center of the four wraps.

Top the chicken with a generous portion of the coleslaw mixture.

Fold the left and right sides of each tortilla toward the center, then roll tightly from the bottom up to seal.

Slice diagonally and serve immediately or wrap in foil for meal prep storage.