Start by preparing the coleslaw so the flavors can marry and the acidity has time to soften the cabbage slightly. In a large bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, black pepper, and ¼ teaspoon sea salt until smooth.

Add the freshly shredded green and red cabbage and shredded carrots to the dressing and toss until evenly coated. Taste and adjust with additional salt if needed. Set aside in the refrigerator.

Preheat a large cast-iron skillet over medium-high heat. Add the olive oil. (If cooking your own chicken, do so now, then shred in the pan). If using rotisserie, simply proceed to step 4.

Add the shredded chicken to the hot skillet, sprinkle with the smoked paprika, sea salt, and black pepper, and sauté for 2-3 minutes until heated through, which helps develop flavor.

Pour in the dark hickory-smoke BBQ sauce. Cook for 3-4 minutes, stirring constantly, until the sauce is thick, sticky, and has formed a perfect, caramelized glaze coating the chicken. Remove from heat and stir in the fresh lime juice. Transfer the filling to a plate. Do not clean the skillet.

To assemble, lay a single flour tortilla on a clean surface. Spread ¼ of the sticky BBQ chicken filling in a line across the center. Top with a generous mound of the zesty, crunchy coleslaw and a final drizzle of extra BBQ sauce.

Fold in the sides of the tortilla, then tightly roll it up into a secure wrap. Repeat for the other 3 wraps.

Return the same cast-iron skillet to the heat over medium. Add a small drizzle of olive oil or butter. Place the assembled wraps, seam-side down, in the skillet. Press down gently and cook for 2-3 minutes until the underside is perfectly crisped and has prominent char marks. Flip the wraps and cook for another 1-2 minutes until all sides are toasted. Serve immediately.