• Wash and dry produce. • Trim and thinly slice scallions.

• In a small bowl, combine hot sauce and half the mayonnaise. • In a medium bowl, combine coleslaw mix, scallions, vinegar, remaining mayonnaise, 1/2 tsp sugar (1 tsp for 4 servings), and a pinch of salt; set aside.

• Drain beans. • Heat a drizzle of oil in a large pan over medium-high heat. Add drained beans, BBQ sauce, and 1 TBSP water (2 TBSP for 4 servings). Cook, stirring occasionally, until beans are warmed through and saucy, 2-3 minutes.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 20-30 seconds. • Place tortillas on a clean work surface. Evenly spread spicy mayo on bottom third of tortillas. Top with BBQ beans and as much coleslaw as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps. • Divide wraps between plates. Serve with tortilla chips, guacamole, and any remaining coleslaw on the side.