In a large mixing bowl, combine the broccoli slaw mix, keto mayonnaise, white vinegar, sweetener, salt, and cracked black pepper. Stir thoroughly until all ingredients are well incorporated. Cover with plastic wrap and refrigerate for 10 to 15 minutes.

Preheat a large skillet over medium-high heat. Cook the frozen chicken strips according to package instructions for about 8 to 10 minutes until golden brown and crispy. Remove from heat and let rest.

To warm the tortillas, place a skillet over medium-high heat. Heat for a few minutes on each side until slightly browned, or microwave wrapped in a damp paper towel for 15 to 30 seconds.

Lay the warmed tortillas flat and place two cooked chicken strips on each one. Top generously with the chilled broccoli slaw mixture and drizzle with keto honey mustard sauce.

Serve immediately for the best taste and texture, with a side of mixed berry salad or guacamole.