Lay out your flour tortillas on a cutting board. On one half of each tortilla, evenly distribute 1/4 of the cooked chicken.
Add 2 slices of Gayo Azul Chili Gouda over the chicken on each tortilla.
Sprinkle with diced red onion and fresh cilantro
Fold the other half of the tortilla over the filling, creating a half-moon shape.
Brush both sides of the tortillas with olive oil and grill over medium indirect heat for 2 -3 minutes, until the tortilla is golden brown and crispy, and the Gayo Azul Chili Gouda is beautifully melted and gooey.
Slice into wedges, and serve immediately with your favorite toppings like salsa, sour cream, or guacamole.