In a medium-sized bowl, mix vegetable oil, ras el hanout, harissa paste, sweet paprika powder, salt and pepper.
Cut chicken breast into bite-sized pieces and add to the bowl, stirring with a spoon until the meat is well covered in the marinade.
While the chicken marinates, cut up cucumber and red onion. Set aside. Heat a non-stick pan on medium-high heat and toast the tortilla wraps on each side for a few seconds until slightly crispy.
In the same pan roast the marinated chicken, turning occasionally until browned and tender.
Assemble tortilla wraps with chicken and toppings, roll up and enjoy!