1. Heat olive oil in a skillet over medium heat.

2. Season chicken with salt and pepper and cook 6–7 minutes per side until fully cooked.

3. Let chicken rest, then slice or shred into bite-sized pieces.

4. Place chicken in a bowl and mix with barbecue sauce until evenly coated.

5. Prepare vegetables by shredding lettuce, slicing tomato, and cutting onion.

6. Mix mayonnaise or Greek yogurt with apple cider vinegar and salt to create dressing.

7. Warm tortillas slightly to make them flexible.

8. Spread dressing on tortilla, then add lettuce, tomato, carrots, and onion.

9. Add BBQ chicken on top and sprinkle optional cheese or pickles.

10. Fold in sides and roll tightly into a wrap.

11. Optional: toast wraps in a pan for 1–2 minutes per side.

12. Serve immediately or wrap for later.