In a large mixing bowl, combine the broccoli slaw mix, keto mayonnaise, white vinegar, and Besti Monk Fruit sweetener. Stir until fully combined, ensuring a creamy texture. Season with salt and pepper to taste. Cover the bowl with plastic wrap and chill in the refrigerator while you prepare the chicken, allowing the flavors to meld for about 10 minutes.

While the slaw is chilling, cook the frozen chicken strips according to package instructions, typically 10-12 minutes in a preheated oven at 400°F (200°C) or until they are golden and crispy. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Once cooked, remove them from the oven and let them rest for a minute.

In a skillet over medium-high heat, warm the keto tortillas for about 30 seconds on each side or until they become pliable and slightly toasted.

On each warmed tortilla, place 2 crispy chicken strips followed by a generous scoop of the chilled broccoli slaw. Drizzle your keto honey mustard sauce over the top. Carefully fold the tortillas in half, ensuring the fillings stay securely inside.

Plate the assembled tacos and serve immediately. Consider garnishing with extra sauce, fresh herbs, or a squeeze of lime.