Place the zucchini noodles into a colander set over a large bowl and sprinkle with a pinch of salt. Let them sit for 15-20 minutes, stirring occasionally, so they release their excess moisture.
In a small bowl, stir together the yogurt, lime juice and honey. Set aside.
In a medium bowl, stir together the coleslaw mix, blueberries, red onion, basil and jalapeno. Pour the Greek yogurt mixture over the salad mix until stir until evenly coated.
Remove the zucchini noodles from the colander and REALLY squeeze out their excess moisture. Then, place them onto a layer of paper towels and, using a layer of paper towel on top, really press out as much moisture as you can. Put some muscle into it!
Divide the zucchini noodles between the two flatbreads, followed by the coleslaw mixture.
Roll up and DEVOUR!