In a bowl, combine the mayo, apple cider vinegar, Dijon mustard, salt, and black pepper. Stir well until smooth and creamy.

Add the shredded cabbage and carrots to the dressing, tossing gently to ensure every piece is coated.

In a separate bowl, toss the shredded chicken with BBQ sauce, honey (if using), and smoked paprika.

Heat the flour tortillas in a dry skillet over low heat for about 30 seconds on each side.

Place a generous scoop of BBQ chicken in the center of each tortilla.

Spoon the creamy coleslaw over the BBQ chicken. Add any optional toppings like avocado, jalapeños, or pickles.

Carefully roll the tortillas tightly around the filling, then slice each wrap in half to serve.