In a bowl, mix the olive oil with a pinch of salt, herb pepper, basil, chili, and sweet smoked paprika. Mix thoroughly.

Place the tortilla on a cutting board or plate. Evenly spread the prepared mixture (or just olive oil if you prefer nachos without spices) over the tortilla. Cut the tortilla into triangles: cut the wrap into 16 triangular pieces or cut in half, then each half again, and finally cut each strip into small triangles. Place in the microwave for about 2-3 minutes (depending on the microwave's power). Check occasionally and monitor the level of toasting.

Remove from the microwave when the nachos are golden brown. Immediately transfer them to another dish (to prevent them from sticking to the plate). The nachos should harden and become crispy a few minutes after being removed from the microwave.