• Wash and dry all produce. • Finely chop cilantro. Halve, peel, and very thinly slice onion. Quarter lime.

• In a medium bowl, combine cabbage, cilantro, and a few slices of onion to taste (you’ll use the rest in the next step). • Toss with mayonnaise, hot sauce, and juice from half the lime; season with salt and pepper. Set aside, stirring occasionally, until ready to serve.

• Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; season with salt and pepper. Cook, stirring, until browned and softened, 5-7 minutes. • Add BBQ pulled chicken* and cook, stirring, until warmed through, 2-3 minutes. • Stir in juice from remaining lime. Turn off heat.

• While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates. Fill with chicken filling and creamy slaw. Serve.