For the coleslaw, whisk together everything but the coleslaw mix, together in a medium bowl. Then add the cabbage/carrot blend and toss. Place bowl in fridge until needed.
Take all the spice rub ingredients and mix them together in a small bowl. Set aside.
Take each piece of jackfruit, inspect for seeds, and discard any found. If found, slice up any larger pieces of the jackfruit that doesn't have any "stringy" parts on it. If desired, you can also trim off the bottom of some with larger chunks attached to the stringy pieces. Just make sure to leave a base on the bottom.
Sprinkle 1 1/2 Tbls of the spice rub over the jackfruit and toss to coat. Now heat a large skillet over medium heat with the oil and once hot add the garlic. Sauté for about 30 seconds, until garlic starts to brown. Add jackfruit. Keep on medium heat, for 5 minutes, stirring occasionally.
Melt the vegan butter and whisk in 1 cup of the buffalo sauce. Pour into skillet with the jackfruit. Cover skillet, turn heat down to maintain a steady simmer, and leave for 25 minutes.
Remove lid, and using two forks, shred the jackfruit as done with pulled meat. For any hard chunks, smash with he back of a fork. Turn heat back up to medium and let cook for 5 minutes without lid, stirring occasionally. Turn off heat.
Heat each tortilla in another large skillet, and once warm add spoonfuls of the jackfruit (go light if you can't handle a lot of spice), then add some of the coleslaw (going light if you don't like a lot of vinegar flavor), some of each of the veggies, and then top with ranch. Either fold your tortilla closed (if big enough), or roll together and secure with toothpicks. Cut in half and enjoy!