Start by heating a non-stick skillet over medium heat. Lightly spray the pan with cooking oil, then add shredded cooked chicken. Warm the chicken for 2-3 minutes until heated through, then drizzle BBQ sauce over the chicken. Stir and simmer on low for about 3-4 minutes until the chicken is glossy and well-coated in the sauce.

In a large mixing bowl, combine shredded green cabbage and grated carrots. In a separate bowl, whisk together mayonnaise (or Greek yogurt), apple cider vinegar, salt, and pepper until smooth. Pour the dressing over the cabbage and carrots, tossing to coat evenly. Let the coleslaw rest for about 10 minutes to allow flavors to meld and the vegetables to soften slightly.

While the coleslaw is resting, heat another non-stick skillet over medium heat. Place each tortilla in the skillet and warm for 30-45 seconds on each side, or until they become pliable and slightly toasted. Keep an eye on them to prevent burning; they should be soft and ready to wrap all the delicious BBQ chicken and coleslaw.

Lay a warmed tortilla flat on a clean surface. Begin layering with a generous scoop of BBQ chicken, followed by a scoop of the prepared coleslaw. If desired, sprinkle some sliced avocado and shredded cheese on top for extra flavor. Carefully roll the tortilla from the bottom, folding in the sides as you go, to create a snug wrap.

For added sturdiness, return the assembled wraps to the skillet seam-side down. Toast for about 1-2 minutes on medium heat, or until the outside is lightly browned and crispy. This step is optional but helps keep the wraps securely closed and enhances their flavor with a nice toasted touch.

Once toasted, transfer the BBQ Chicken Wraps to a serving plate. Slice in half for easy eating or serve whole. Optionally, provide additional BBQ sauce and lime wedges on the side for dipping and squeezing.