Heat the olive oil in a large frying pan over medium-high heat. While waiting for the oil to heat up, chop the chicken breast into small pieces. Once the oil is hot, add the chicken and cook until it is browned and cooked through, about 5-6 minutes.

While the chicken is cooking, dice the onions, bell pepper, and garlic. Add these to the pan once the chicken is done and cook until the vegetables are softened, about 5 minutes.

Stir in the cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to allow the spices to infuse into the mixture.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the burritos by filling each tortilla with a portion of the chicken and vegetable mixture, followed by a slice of cheese, some diced tomatoes, and a few black olives. Roll up the burritos and place them seam-side down on a baking sheet. Drizzle with a little water and cover with plastic wrap.

Refrigerate the burritos for at least 30 minutes to allow the flavours to meld together.

When you're ready to serve, simply reheat the burritos in the microwave for 20-30 seconds or in the oven at 375°F (190°C) for 5-7 minutes.