Heat the olive oil in a large non-stick skillet over medium-high heat.

Remove any fat from the chicken and rub seasoned salt and pepper onto both sides of the breasts. Make sure the breasts are about the same size and thickness. (If not, cut or pound them to be about even.)

Place the chicken in the pan and allow it to brown for about 3-5 minutes and then flip the chicken to the other side. Cover and reduce the temperature to just below medium heat and cook until the chicken is done. Make sure the meat reaches an internal temperature of at least 165ºF. When the chicken is done, remove from the pan and allow the meat to cool.

While the chicken is cooling, toss the coleslaw with the KC Masterpiece® sauce and ranch dressing in a medium mixing bowl. Scoop the dressed slaw onto each tortilla, chop the chicken into bite size pieces, then layer the chicken and whatever other toppings you prefer (cheese, red onion, avocado or cilantro) on top of the slaw.

Roll up and serve immediately.