1. Lightly coat the inside of a slow cooker with nonstick spray. Place the chicken breasts in the bottom. Sprinkle with salt, pepper, paprika, ranch seasoning, minced garlic, and vinegar.

2. Pour enough barbecue sauce over the chicken to fully coat the top, about 1 cup. Cover and cook on high for 4 hours or low for 6 hours, until the chicken is tender and easy to shred.

3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce and stir well. Add additional barbecue sauce if needed to keep the mixture moist and flavorful.

4. Lay a flour tortilla flat and spoon a portion of the BBQ chicken mixture across the center. Sprinkle generously with shredded cheese. Roll the tortilla up tightly, tucking in the sides as you go. Repeat with remaining tortillas.

5. Pour enough oil into a skillet to coat the bottom and heat over medium heat. Once the oil is hot, place the roll ups seam-side down in the pan.

6. Cook for 2 to 3 minutes per side, turning carefully, until golden brown and crispy on all sides.

7. Transfer to a paper towel-lined plate to drain excess oil. Serve warm.