⅓ cup nonfat plain Greek yogurt
1 tablespoon cider vinegar
2 cups shredded red cabbage (1/2 head)
2 cups shredded cooked chicken breast (about 6 oz.)
⅓ cup light barbecue sauce, (such as Annie's Organic)
Chopped cilantro for garnish
1) Combine yogurt, sugar, lemon juice, vinegar, salt, pepper and hot sauce in a large bowl. Add cabbage and toss until fully coated.
2) Combine chicken and barbecue sauce in a medium microwavable bowl; toss until chicken is coated. Microwave on High until heated through, about 1 minute.
3) Heat tortillas according to package directions. Fill each tortilla with 1/4 cup of the chicken and top with 3 tablespoons of the slaw. Garnish with cilantro and serve.