Wash and dry produce.

Zest and quarter lime. Roughly chop cilantro.

In a medium bowl, toss coleslaw mix with mayonnaise, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lime juice, a pinch of salt and pepper, and as much lime zest as you like.

Set aside until ready to serve.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt. Cook, stirring occasionally, until chicken is lightly browned, 1-2 minutes.

Reduce heat to medium. Stir in salsa and ¼ tsp chipotle powder (½ tsp for 4 servings). (TIP: Add more chipotle powder if you like things spicy!) Cook, stirring occasionally, until chicken is cooked through and salsa has thickened slightly, 3-5 minutes more.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.

Divide tortillas between plates. Fill with chicken, slaw (draining first), and cilantro. Serve with remaining lime wedges on the side.