View the original recipe via:
In a large bowl, mix 1 tablespoon smoked powdered paprika, 1/2 tablespoon powdered cumin and 2 teaspoons powdered garlic together. Mix well. Clean the chicken breasts and dice.
Add the diced chicken breasts into the large bowl with the herb mixture. Season with salt, pepper and tabasco to liking. Mix well. Slice / dice the onion as finely as possible.
Heat up a splash of olive oil in one of the two skillets on medium-high heat. Add in the onion and cook until glazed. Add in the diced chicken filets. Cook the chicken golden-brown while preparing the rest of the ingredients.
Keep stirring every now and then using a wooden spoon. Slice half a red, yellow and green bell pepper in long strips.
Cook the strips alongside with the chicken for a few minutes, it doesn't have to be cooked thoroughly.
Heat up the other skillet on medium-high heat. Remove the tortilla's from its packaging and cook them (without any oils or butter) in the skillet. Turn them around and around until nicely cooked.
Remove from the skillet and place onto a plate. Repeat this step for the remainder of the tortilla's. Divide some chicken and bell pepper mixture onto a tortilla, add in a handful of grated cheese.
Slice a lemon in 2 halves, squeeze some of the juice over the tortilla. Serve immediately. Repeat this step for the rest of the tortilla's. Enjoy your meal!