1-Mix the BBQ chicken: Toss 2 cups shredded cooked chicken with 1/2 cup BBQ sauce until evenly coated; set aside.

2-Make the creamy coleslaw: Whisk 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, and 1 tablespoon sugar; season with salt and pepper. Drain excess liquid from 2 cups coleslaw mix, then toss with dressing until glossy.

3-Warm the tortillas: Briefly heat each large flour tortilla in a dry skillet or microwave until pliable.

4-Layer the wrap: On a warm tortilla, spoon BBQ chicken down the center, top with a heaping scoop of coleslaw, and optionally scatter about 2 tablespoons shredded cheddar.

5-Fold and roll tightly: Fold in sides, then starting from the bottom, roll up tightly but gently.

6-Repeat: Assemble the remaining 3 wraps the same way.

7-Slice and garnish: Slice each wrap diagonally in half and sprinkle with chopped fresh cilantro.

8-Serve: Serve right away with extra BBQ sauce or coleslaw dressing on the side for dipping.