Add the shredded chicken and BBQ sauce to a bowl and mix until evenly coated.

In a separate bowl, combine cabbage, carrots, yogurt or mayonnaise, salt, pepper, and vinegar if using. Mix until creamy and well blended.

Warm the tortillas briefly so they are soft and flexible.

Lay a tortilla flat and spoon BBQ chicken down the center.

Add a generous scoop of coleslaw on top of the chicken.

Fold in the sides and roll tightly into a wrap.

Slice in half if desired and serve immediately.