North African-Inspired Chicken and Bell Pepper Wraps

Heat olive oil in a large skillet over medium-high heat. Add chicken strips and season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Add sliced red and yellow bell peppers to the same skillet. Cook for 5-7 minutes over medium heat, stirring occasionally, until softened but still slightly crisp.

Return the cooked chicken to the skillet with the bell peppers. Stir in ground cumin, smoked paprika, ground turmeric, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, to allow the spices to become fragrant and coat the chicken and vegetables.

Remove the skillet from heat and stir in the fresh chopped cilantro.

Warm the flour tortillas according to package directions, either in a dry skillet for 30 seconds per side or in the microwave for 15-20 seconds.

Divide the chicken and bell pepper mixture evenly among the warmed tortillas. Roll them up tightly to form wraps.

Serve immediately.