In a saucepan, combine shredded chicken and barbecue sauce. Heat over medium-low heat until warmed through and chicken is well coated.

In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper for the coleslaw dressing.

Add coleslaw mix to the dressing and toss until evenly coated.

Warm tortillas lightly in a skillet or microwave to make them pliable.

Lay a tortilla flat. Spoon about ½ cup of BBQ chicken down the center, then top with a scoop of coleslaw.

Fold in the sides of the tortilla, then roll up tightly from the bottom to form a wrap.

Cut wraps in half diagonally and garnish with fresh parsley if desired. Serve immediately.