Slice chicken breast, bell peppers, and onions into long thin strips.
Toss chicken strips with cumin powder, paprika, half the lime juice, and salt.
Heat olive oil in a skillet and cook chicken strips on high heat for 6 minutes; remove.
In the same pan, stir-fry bell peppers and onions until soft and charred at edges.
Combine chicken and vegetables, squeeze remaining lime juice, roll inside warm tortillas, and serve.