In a large bowl, add 1/2 teaspoon Cumin, 1/2 teaspoon Smoked Paprika, ground red pepper and salt. Mix well.

Add shredded chicken, mix to coat completely. Set aside.

Pour oil into a medium skillet. Place over medium heat.

When oil is hot and shimmering, add green bell pepper, white onion, jalapeño and garlic. Cook until the garlic is fragrant, about 3-5 minutes.

Add tomato, whites of the green onions, cilantro, 1/4 teaspoon cumin and 1/4 teaspoon paprika. Stir to combine. Remove from heat.

Preheat oven to low, about 125°F.

Spray a large frying pan with non-stick spray (a grill pan or griddle will work well, too)

Set pan over medium heat (or adjust griddle accordingly).

Place a single tortilla in the pan.

Quickly, so as not to burn the tortilla, sprinkle a thin layer of cheese, about 3 tablespoons, over the entire surface.

Add a layer of the vegetable mix, also about 3 tablespoons, to 1/2 of the tortilla.

Top veggies with the same amount of shredded chicken.

Sprinkle about a teaspoon reserved un-cooked green onions greens over all.

Apply another 3 tablespoons of cheese to the top of everything.

Drizzle with

Cover and allow to cook and melt for about 2 - 3 minutes.

Using a spatula, flip the un-topped half over the topped half, pressing lightly.

Cover and cook another 2 - 3 minutes, until all the cheese has melted and the tortilla is crispy.

Repeat with more tortillas until all veggie and chicken mixes are used up.

When ready to serve, cut with a pizza cutter or large knife into slices .

Place 1 or 2 lime wedges on each plate.

Serve hot with sour cream and/or guacamole and/or other Dipping Sauces, of choice.