In a bowl, toss the shredded chicken with the barbecue sauce until evenly coated.

In another bowl, whisk together mayonnaise, vinegar, sugar (if using), salt, and pepper to make a light dressing for the slaw.

Add the coleslaw mix to the dressing and toss until everything is coated and crisp. Let it sit for a few minutes if you have time so the flavors meld.

Warm the tortillas briefly in a dry pan or microwave so they’re flexible.

Assemble the wraps: lay a tortilla on a plate, spoon a line of the BBQ chicken down the center, top with a generous handful of coleslaw, and sprinkle with cilantro or parsley if you like.

Fold two sides over the filling, then roll tightly from one end to the other. Repeat with the remaining tortillas.

If you prefer a toasty finish, place the wrapped burritos seam-side down in a hot, dry skillet for 1–2 minutes per side until the outside is lightly golden.