Prepare all ingredients as listed.

Heat extra-virgin olive oil in a non-stick pan over medium heat. Add the onion and green bell pepper. Sauté until softened.

Add the chicken, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.

Place the tortilla wraps on a clean surface. Sprinkle Monterey Jack cheese over one half of each tortilla.

Spoon the cooked chicken mixture over the cheese. Fold each tortilla in half to enclose the filling.

Heat a non-stick pan over medium-low heat and lightly coat with olive oil. Cook the quesadillas until golden brown on both sides and the cheese is melted. Remove from heat. Cut into wedges.

Pour the sparkling water over lemon slices.

Serve the chicken quesadilla with lemon sparkling.