Preheat a grill pan or skillet over medium-high heat.
In a small bowl, mix the olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Brush the chicken breasts with the spice mixture, coating evenly on both sides.
Grill the chicken breasts for 6 to 7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes.
Slice the grilled chicken into thin strips.
Warm the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
Spread 1/4 cup of hummus evenly over each tortilla.
Divide the sliced chicken evenly between the two tortillas, placing it in the center.
Top the chicken with cucumber slices, cherry tomato halves, red onion slices, and fresh spinach leaves.
Drizzle 1/2 tablespoon of fresh lemon juice over the fillings in each wrap.
Fold the sides of each tortilla over the filling and then roll tightly from the bottom up to form a wrap.
Slice each wrap diagonally in half and serve immediately.