In a bowl, mix together the shredded chicken and sugar free BBQ sauce and set aside.
Mix together the soy beans, Jalapeno, red onion and minced garlic in another bowl.
Whisk together the white vinegar, olive oil, sugar free honey and chopped parsley in a bowl, and pour over top of the bean mixture in the other bowl.
Form 3-4 inch wide circles of shredded cheese on a parchment lined baking sheet. Be sure to leave room between each circle of cheese so that it can expand.
Bake the cheese for 8-10 minutes until lightly browned on the edges and with a lacelike appearance.
Let the cheese cool for a few minutes.
Form a row of the chicken down the center of each cheese circle, top with some of the bean mixture, and roll the cheese around the filling.
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