Preheat the grill or a skillet over medium heat.

In a large bowl, combine zucchini, bell peppers, red onion, olive oil, garlic powder, salt, and black pepper. Toss to coat.

Grill or sauté the vegetable mixture until tender, approximately 5-7 minutes.

In a separate bowl, mix cooked chicken and BBQ sauce.

In another bowl, beat the eggs and season with salt and pepper.

Lay out the flour tortillas and fill each with the chicken mixture, followed by the sautéed vegetables, cheese, and salsa.

Roll the tortillas tightly and place them seam-side down in a baking dish.

Pour the beaten eggs over the rolled tortillas.

Bake in a preheated oven at 350°F (175°C) for 15 minutes or until the eggs are set.