Prepare the chicken. If using rotisserie, remove skin and shred the meat with two forks. If cooking from scratch, poach or grill chicken breasts, then shred or slice thin.

Mix the sauce. In a large bowl, stir together BBQ sauce and Greek yogurt until smooth. Start with a 2:1 ratio of BBQ sauce to yogurt, then adjust to taste. Add a pinch of smoked paprika and black pepper for depth.

Coat the chicken. Add the shredded chicken to the bowl and toss until everything is evenly coated. You want it saucy but not dripping. If it looks dry, add a splash more BBQ sauce.

Make a quick slaw. In a separate bowl, toss coleslaw mix with a teaspoon of olive oil, a teaspoon of apple cider vinegar or lemon juice, a pinch of salt, and black pepper. Add thinly sliced red onion for bite.

Warm the tortillas. Heat a skillet on medium. Warm each tortilla for 15–20 seconds per side until pliable. This keeps them from tearing and helps them wrap tightly.

Assemble the wraps. Lay out each tortilla. Add a generous scoop of BBQ chicken down the center, top with slaw, a sprinkle of cheese, avocado slices, and cilantro if using.

Wrap it up. Fold in the sides, then roll tightly from the bottom up. If needed, secure with a toothpick or wrap in foil for easier handling.

Toast for extra texture (optional). Place the wrapped burritos seam-side down in a clean skillet for 1–2 minutes per side to lightly crisp the tortilla and melt the cheese.

Serve. Slice in half and serve with extra BBQ sauce or a quick yogurt-lime drizzle on the side.