BBQ chicken wraps

Cook 4 chicken breasts in crockpot with chichen broth on low for 4-6 hours.  Remove and shred chicken. In a sauce pan, combine the shredded chicken and bbq sauce.  Cook over medium heat, stirring occasinally, until heated through.  Serve with fresh tortillas and coleslaw recipe below if desired.   Homemade Coleslaw for BBQ Wraps 1 (16 oz) bag of coleslaw mix ½ cup mayonnaise 2 Tbsp sugar 1 Tbsp honey Dijon mustard 1 teaspoon honey   Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.  Refrigerate for 30 minutes. Remove the coleslaw from the fridge and drain.  You want to remove the excess liquid so you don’t end up with a soggy wrap. To assemble the wrap:   Place some of the chicken in the middle of the tortilla.  Then top with coleslaw.  Wrap up the tortilla burrito style.  If desired, cut each wrap in half on a diagonal. Kylee