In a medium bowl, combine the chicken strips, ground cumin, smoked paprika, garlic powder, black pepper, and salt. Toss to coat evenly.
Heat olive oil in a large non-stick skillet over medium-high heat.
Add the seasoned chicken strips to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
While the chicken cooks, prepare the sauce by mixing the non-fat plain Greek yogurt, fresh lemon juice, and chopped fresh cilantro in a small bowl. Set aside.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
To assemble each wrap, lay a tortilla flat and spread about 1 tablespoon of the yogurt sauce in the center.
Add a quarter of the cooked chicken strips on top of the sauce.
Top the chicken with shredded romaine lettuce, diced tomato, cucumber slices, and red onion evenly divided among the wraps.
Drizzle a little extra yogurt sauce on top if desired.
Fold the sides of the tortilla over the filling and roll tightly from the bottom to form a wrap.
Serve immediately or wrap in foil for later consumption.