Brush tortillas with olive oil and cook on oven rack at 400° for 10 - 15 minutes or until crispy*.
Heat 2 tablespoons of olive oil in a pan at medium low heat and add sliced onions. Stir the onions until they are coated with oil. Sprinkle a pinch of salt on the onions.
Stir the onions every five minutes or so. Cooking will take about 35-40 minutes.
Add balsamic vinegar to deglaze the pan, and cook a few minutes more. Set aside to cool.
After defrosting Beyond Chicken strips, thinly slice them and chop into thirds.
In the same pan used for the onions, add a splash of olive oil. Add sliced Beyond Chicken strips and BBQ sauce. Cook until warmed.
Spread about two tablespoons of chipotle hummus on each corn tortilla. Add caramelized onion, corn, BBQ Beyond Chicken and a drizzle of BBQ sauce.
Notes
My tortillas took 15 minutes to bake because they are really fresh, thin and pliable. I have noticed that thicker tortillas like Trader Joe's or Food For Life Sprouted Tortillas cook faster.