In a medium bowl, combine the shredded chicken and BBQ sauce. Mix well until the chicken is fully coated.
In another bowl, mix the coleslaw mix with ranch dressing. Stir until the cabbage is evenly coated. Season with salt and pepper to taste.
Lay out the flour tortillas on a clean surface. Divide the BBQ chicken mixture evenly among the tortillas, placing it in the center of each.
Top the BBQ chicken with the coleslaw mixture, followed by a sprinkle of sliced green onions and shredded cheddar cheese.
Fold in the sides of each tortilla and then roll it up tightly from the bottom to the top to form a wrap.
If desired, grill the wraps on a skillet over medium heat for 2-3 minutes on each side until golden brown and heated through.
Slice the wraps in half and serve immediately.