In bowl, whisk together eggs, milk, salt, pepper, paprika and cayenne. Stir in ham, green pepper and onion. Meanwhile, melt butter in large non-stick skillet over medium heat.
Add egg mixture to skillet. When it begins to set, gently move a heatproof spatula across bottom and sides of skillet to form large, soft curds. Continue cooking until the eggs are cooked, but still moist.
Mound a "row" of egg mixture across centres of both tortillas. Sprinkle with lettuce. Fold over sides of each tortilla and roll each into a closed cylinder. Slice each wrap in half and serve, if desired, with salsa.
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