Prepare the Quesadilla Filling: Heat a non-stick pan over medium heat. Add olive oil. Sauté the onion and green bell peppers until they begin to soften. Add the chicken strips, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook for about 5 minutes or until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.

Assemble the Quesadilla: Spread shredded Monterey jack cheese onto one side of the tortilla wrap. Top with the cooked chicken mixture and fold the tortilla in half.

Cook the Quesadilla: Preheat a non-stick pan over medium-low heat. Add a small amount of olive oil. Cook the quesadilla in the pan until golden brown on both sides and the cheese is fully melted.

Prepare the Virgin Margarita: In a pitcher, combine honey, sparkling water, orange juice, and lime juice. Stir well to dissolve the honey. Taste and adjust lime juice or sweetness if needed. Pour into glasses with ice and garnish with lime wedges, if desired.

Serve: Cut the quesadilla into wedges. Serve warm with a dollop of sour cream. Pair with the refreshing virgin margaritas and enjoy!