In a medium bowl, combine the sliced chicken breasts, 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss well to coat all chicken pieces evenly. Set aside to marinate for 10 minutes.
Preheat a grill pan or outdoor grill over medium-high heat.
Brush the sliced red bell pepper, yellow bell pepper, zucchini, and red onion with the remaining 1 tablespoon olive oil.
Grill the chicken slices for 4-5 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from grill and set aside.
Grill the vegetables for 3-4 minutes per side until tender and slightly charred. Remove from grill and set aside.
In a small bowl, mix together the plain Greek yogurt, minced garlic, fresh lemon juice, and chopped cilantro to make the garlic yogurt sauce.
Warm the whole wheat tortillas on the grill or in a dry skillet for about 30 seconds per side until pliable.
To assemble each wrap, spread about 2 tablespoons of the garlic yogurt sauce down the center of each tortilla.
Layer 1/4 of the grilled chicken slices, grilled vegetables, and a handful of baby spinach leaves on top of the sauce.
Fold the sides of the tortilla over the filling and roll tightly from the bottom up to form a wrap.
Slice each wrap in half diagonally and serve immediately.