Slice chicken breast, bell pepper, and onion into thin strips.
Toss chicken strips with cumin powder, paprika, lime juice, and salt.
Heat olive oil in a skillet, cook chicken strips on high flame for 6 minutes, then remove.
Sauté bell pepper and onion strips in the same skillet for 4 minutes until tender and charred.
Return chicken to skillet, toss together, and serve warm wrapped in tortillas.