COMBINE the flour, paprika and herbs. Add the chicken and toss to coat. Spray a non stick frypan with oil and cook chicken strips until golden. Add stock and capsicum to the pan and simmer for 3-4 minutes, until thickened.

HEAT tortillas to pack directions. Place lettuce and cheese slices down the centre of each, top with chicken mixture and salsa. Fold up from the bottom, then roll to enclose the filling. Serve immediately.