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.

In a sauce pan, combine the chicken strips and bbq sauce.  Cook over medium heat, stirring occasinally, until heated through.

In a skillet, cook the green pepper, red pepper, and onion until slightly tender.

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 some of the onion/pepper mixture, followed by coleslaw.  Wrap up the tortilla burrito style.  If desired, cut each wrap in half on a diagonal.