If using whole rotisserie chicken, remove all meat from bones and shred into bite-sized pieces. Place shredded chicken in medium bowl. Pour BBQ sauce over chicken and toss thoroughly until evenly coated. For warm wraps, microwave 2-3 minutes stirring halfway, or heat in skillet 3-4 minutes. Can also serve at room temperature or cold.

In separate bowl, combine shredded cabbage or coleslaw mix with ranch dressing and apple cider vinegar. Toss with tongs or spoon until cabbage is evenly coated. Let sit while preparing other components.

Warm tortillas to make them pliable. Heat dry skillet over medium heat and warm each tortilla 15-20 seconds per side, or wrap in damp paper towels and microwave 20-30 seconds. Keep covered with towel while assembling.

Lay warm tortilla flat. Place about 3/4 cup BBQ chicken mixture in horizontal line across center, leaving 2 inches space on each side. Top with about 1/2 cup dressed coleslaw. Sprinkle 1/4 cup shredded cheddar over slaw. Add red onion slices and cilantro if using.

Fold left and right sides of tortilla in toward center. Starting from bottom edge, fold up and over filling, tucking tightly. Continue rolling away from you, keeping sides tucked and roll tight.

Place wrap seam-side down on cutting board. Use sharp knife to slice in half diagonally. Serve immediately while tortilla is soft and chicken is warm.