In a medium bowl, combine the shredded cooked chicken with BBQ sauce, honey, and hot sauce until well-coated. Set aside.

Heat olive oil in a skillet over medium heat. Add sliced red onions and chopped bell peppers; cook for 5 minutes.

Lay a flour tortilla flat; sprinkle half with a mix of cheddar and mozzarella cheeses, add chicken mixture and sautéed vegetables, fold in half.

Cook in a skillet for about 3 minutes on each side until golden brown and crispy. Press down gently with a spatula.

Remove from the skillet and let it rest for a minute, then slice into wedges.

Repeat the process with remaining tortillas and serve warm with optional dips.