Season sliced chicken breast with cumin powder, paprika, and salt.
Heat half the olive oil in a pan and cook chicken until done, then shred into small pieces.
Sauté sliced bell peppers and onions until soft.
Lay a tortilla flat, cover half with cheddar cheese, shredded chicken, sautéed vegetables, and additional cheese.
Fold tortilla over and cook on a skillet with remaining olive oil until golden brown and cheese melts.
Cut into wedges and serve warm.