In medium skillet, heat oil. Add onion and sauté over medium heat until soft, about three minutes. Stir in garlic and sauté for one minute. Be careful not to burn. Add splash of water if necessary.
Rinse, drain, and blot-dry jackfruit. Chop off center cores and finely dice. Using hands, roughly tear jackfruit into pieces. Add diced cores and jackfruit to skillet with onion along with BBQ sauce, cumin, and paprika. Heat over medium until bubbling, stirring often. Reduce to low, cover, and simmer for 10 minutes for flavors to blend and until jackfruit is soft. Add splash of water if mixture begins to stick to pan. Then, using two forks, shred fruit to achieve “pulled pork” texture. Adjust flavors as needed, adding little more smoked paprika for heat, if you wish, and little apple cider vinegar (see Time-saver tip).
In high-speed mini blender, combine yogurt, lime juice, and minced chipotle. Whirl until smooth and creamy. Add little salt to taste if you wish. Transfer to squeeze tube and refrigerate. It can be refrigerated for couple of days.
Grease barbecue grill and preheat to medium. Brush one side of each tortilla with oil and place oiled side down on grill. Spoon equal amounts warmed jackfruit mixture over 1/2 of each tortilla to within 1/2 inch of the edges. Sprinkle with equal parts cheese. Fold other half of tortilla over cheese. Gently press down.
Grill tortilla halves until bottom is browned to your liking, about three or four minutes. Rotate a couple of times to prevent it from burning. With broad spatula, flip tortilla and grill on other side until golden and crispy.
Transfer to cutting board. Cut each tortilla half into four wedges and drizzle with spicy chipotle sauce and some cilantro sprigs. Wedges are excellent served with a scoop of guacamole, salsa, and sour cream, if you wish.