Beat the eggs in a bowl. Mix in the milk, ham, bell pepper, onion, salt, pepper, paprika and cayenne. Melt the butter in a large non-stick skillet over medium heat.
Add the eggs and when they begin to set on the bottom, gently move a heatproof spatula across the bottom and sides of the skillet to form large, soft curds. Continue cooking until the eggs are cooked, but still moist.
Make a row of eggs across the centre of each tortilla and top with lettuce. Fold over the sides of each tortilla and roll into a closed cylinder. Slice each wrap in half and serve, if desired, with salsa.