To make the BBQ chicken, place all the BBQ chicken ingredients together into the instant pot. Stir and chicken. Seal the lid, and cook on high pressure for 16-18 minutes or until the chicken is cooked through. (Cook time may slightly vary on size of chicken thighs). Quick release the instant pot. Once pressure is fully released, remove chicken from instant pot and shred. Toss chicken with 2-4 tablespoons of BBQ sauce.

To make the Cole slaw, combine mayo, honey, apple cider vinegar, salt and pepper together in a medium bowl. Stir until smooth. Toss in coleslaw mix and mix until well coated.

If using fresh corn, cut the corn off the cob. Heat about 1 tablespoons of oil in a small skillet over medium heat. Once hot, add the corn. Sauté for about 5 minutes or until the corn is warmed through. If using frozen corn, follow the steps as above but you may need to cook for slightly longer.

To make the BBQ wraps, take a tortilla. In the middle add some BBQ chicken and the cooked corn. Top with coleslaw. Carefully fold in the side of the tortilla, and roll into a wrap. Continue until all the BBQ chicken has been used (Makes about 4 BBQ wraps depending on the side of tortilla used). Heat a skillet over medium heat with 1 tablespoon of oil. Once hot, add the wraps with the seam side down. Once browned, flip and toast the other side. Remove from heat and enjoy.

*Tip-best to cook quickly on the skillet to keep the coleslaw crispy. Cook just long enough for the tortilla brown.