Heat olive oil in a large skillet over medium heat. Add chicken strips, cumin, paprika, and minced garlic. Sauté until chicken is cooked through, about 6-8 minutes.

Stir in the black beans and salsa. Cook the mixture for another 3-4 minutes until heated thoroughly.

Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.

Divide the chicken mixture evenly among the tortillas. Top with shredded cheddar cheese and chopped lettuce.

Roll up each tortilla, folding in the sides as you go. Serve immediately and enjoy!