Heat your grill or grill pan over medium heat. Place the chicken breasts on the grill and cook for 6-7 minutes on each side until they reach an internal temperature of 165°F and juices run clear. Remove the chicken and let it rest for a few minutes before shredding it.

In a medium-sized bowl, combine the shredded chicken with your favorite BBQ sauce, ensuring each piece is coated. Allow the flavors to meld while you prepare the slaw.

In a large mixing bowl, combine red cabbage, green cabbage, and grated carrot. Toss until well mixed.

In a small bowl, whisk together mayonnaise, apple cider vinegar, salt, and pepper until smooth. Pour the dressing over the slaw mixture and toss until evenly coated.

Lay tortillas flat, spoon BBQ Chicken onto each tortilla, followed by the slaw mixture.

Fold the sides of the tortillas over the filling, roll them up, and cut in half for serving. Garnish with cilantro if desired.