Combine lime juice, paprika, cumin, chili powder, salt, black pepper, and minced garlic in a bowl.

Place the thinly sliced chicken breast in a separate bowl or resealable plastic bag.

Pour the marinade mixture over the chicken, ensuring it's evenly coated.

Cover and refrigerate for at least 30 minutes, or overnight for enhanced flavor.

Thinly slice green bell pepper, red bell pepper, and yellow onion.

Heat olive oil in a large pan over medium-high heat.

Add the sliced bell peppers and onion to the pan, cooking until softened (around 10 minutes).

Sprinkle ground cumin, chili powder, salt, and black pepper over the veggies, toss to combine, and set aside.

Preheat the grill to medium-high heat and oil the grates.

Place the marinated chicken on the grill and cook for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C).

Allow the grilled chicken to rest before slicing into thin strips.

Warm the tortillas in a microwave or skillet until soft.

Spoon the grilled chicken and sautéed veggies onto each tortilla.

Add desired toppings like shredded cheese, sliced avocado, and fresh cilantro.

Fold the bottom of the tortilla, then fold in the sides to make a wrap.

Serve with a lime wedge for an extra zesty touch.