Heat 3 tbsp. of vegetable oil in a sauté pan over medium high heat. Add the vegetables and sauté, about 5 minutes. Add the chicken and both spice blends and cook for 2 minutes. Set aside. Preheat a grill pan to medium heat.
Lay out the tortillas and evenly distribute the chicken mixture and the cheese on one side of the tortilla. Fold them over creating a half moon. Brush each side with remaining oil. Place on grill pan and grill 3 minutes per side, until heated through and cheese is melted. Recipe and image Courtesy of Indianapolis Fruit and Garden Cut.