Heat a large non-stick skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Add the diced red bell pepper, green bell pepper, red onion, and minced garlic to the beef. Cook for 4-5 minutes until the vegetables are softened.
Stir in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the beef broth and stir well. Let it simmer for 3-4 minutes until the mixture thickens slightly.
While the beef mixture simmers, warm the whole wheat tortillas in a dry skillet or microwave until pliable.
In a small bowl, mix the plain Greek yogurt with fresh lime juice to make a tangy sauce.
To assemble each wrap, lay a tortilla flat. Spread about 2 tablespoons of the yogurt-lime sauce over the center.
Add a quarter of the beef and vegetable mixture on top of the sauce.
Sprinkle 1/4 cup shredded cheddar cheese over the beef mixture.
Top with a handful of fresh spinach leaves.
Fold the sides of the tortilla over the filling and roll tightly to form a wrap.
Serve immediately or wrap in foil to enjoy later.