Prep the chicken: In a bowl, toss the shredded chicken with enough BBQ sauce to coat generously. Season with salt and pepper if needed. Warm it briefly in a skillet or microwave so it’s hot and saucy.

Mix a quick slaw: In a small bowl, combine coleslaw mix with a squeeze of lime, a spoonful of sour cream or Greek yogurt, a pinch of salt, and a little pepper. You want it lightly dressed, not soupy.

Warm the tortillas: Heat the large flour tortillas for 10–15 seconds per side in a dry skillet or microwave until pliable. This prevents cracking when you fold.

Create the crunch layer: If using corn tortillas, toast them in a dry skillet until crisp. If using tostada shells, you’re good to go. The crunch should be about the size of your palm.

Assemble the base: Lay a large flour tortilla on a clean surface. Add a handful of shredded cheese in the center, forming a circle about 5–6 inches wide.

Build the layers: Spoon on a mound of BBQ chicken over the cheese. Top with the crunchy tortilla or tostada shell. Add a scoop of slaw, some green onions, and pickled jalapeños if you like heat. Finish with another light sprinkle of cheese to help “glue” the top layer.

Fold the wrap: Working around the circle, fold the edge of the flour tortilla toward the center, creating pleats as you go. Keep it snug so nothing spills out. If the tortilla doesn’t fully close, place a small piece of tortilla on top as a patch before the last fold.

Pan-sear: Heat a skillet over medium with a small drizzle of oil or a pat of butter. Place the crunchwrap seam-side down and cook 3–4 minutes until golden and crisp. Flip carefully and cook another 2–3 minutes until the second side is browned and the cheese is melted.

Rest and slice: Let the crunchwrap sit for 1 minute so the fillings settle. Slice in half for easier eating and serve with extra BBQ sauce or a limey sour cream drizzle.

Repeat: Assemble and sear the remaining crunchwraps. Keep finished ones warm in a low oven if cooking for a crowd.