Start by heating that olive oil in a skillet over medium heat. Toss in the chicken strips. Season them with smoked paprika, salt, and pepper.

I like to cook them until they're golden and cooked through—about 5-7 minutes. It's okay if they start to brown a bit; that’s just adding to the flavor.

Once the chicken is cooked, add the finely chopped onion, diced tomatoes, and jalapeños to the skillet. Allow them to sauté for another 3-5 minutes.

The onions should become translucent, releasing their flavors into the chicken. It’s always rewarding when you can smell that irresistible aroma!

With the mixture ready, it’s time for assembly! Warm the tortillas in the microwave for about 20 seconds to make them pliable. Place a generous amount of the chicken and veggie mixture in the center of each tortilla. Don't forget to sprinkle cheese over the top before folding!

Wrap the tortillas snugly, tucking the ends in. At this point, you can toast them in a skillet for a minute to make them crispy if you'd like.

Then, place them on a plate with your favorite toppings: shredded lettuce, black olives, fresh cilantro, and a dollop of sour cream. Your Buffalitos are ready!