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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy