Preheat your grill to high heat.
Slice the chicken breast lengthwise so they are about ¾ inch thick
Combine all the spices in a small bowl and mix them well.
Coat chicken breasts lightly with olive oil then rub the spice mixture into the chicken. Allow chicken to sit for 5 minutes absorbing the spice.
Slice peppers, onions and mushrooms.
In a large mixing bowl, toss the vegetables with 2 tbsp olive oil, sea salt and black pepper to taste.
Cut a piece of foil large enough to be doubled up and place on a section of your grill.
Place vegetables on foil lining part of the grill and cook until soft and just a little charred, stirring often.
Add the chicken to the grill and cook until chicken has reached an internal temperature of at least 165 degrees.
Remove meat and vegetables from the grill and reduce the grill heat.
Allow grilled chicken to cool slightly then slice into strips.
Grill flour tortillas briefly on each side to cook and add grill marks. Tortillas will get a little puffy as they cook.