Add cooked and cooled chicken breast to a food processor and pulse until finely shredded. You can also shred by hand with two forks.

In a bowl, add chicken, cream cheese, shredded cheese, barbecue sauce, and seasoning.

Mix until well combined.

Place a tortilla on a cutting board and spread a couple tablespoons of the barbecue chicken mixture all over.

Roll up the tortilla and place seam side down on a plate.

Repeat with remaining tortillas.

You can wrap the tortillas tightly in cling wrap if you are not serving right away. I like to chill for at least an hour before slicing.

Once you are ready to serve, slice into bite size rolls, about 8 per tortilla.