In a medium bowl, combine the sliced chicken breast, olive oil, ground cumin, smoked paprika, garlic powder, onion powder, black pepper, and salt. Mix well to coat the chicken evenly with the spices.
Heat a large non-stick skillet over medium-high heat. Add the seasoned chicken slices and cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat.
In a small bowl, mix the plain non-fat Greek yogurt with fresh lemon juice and chopped cilantro to create a light sauce. Set aside.
Warm the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
To assemble each wrap, lay a tortilla flat on a clean surface. Spread about 1 tablespoon of the yogurt sauce evenly over the tortilla.
Place 1/4 of the cooked chicken slices in the center of the tortilla. Top with 1/4 cup shredded romaine lettuce, 1/4 of the diced tomato, 1/8 of the cucumber slices, and 1 tablespoon shredded low-fat cheddar cheese.
Fold the sides of the tortilla over the filling and roll tightly from the bottom up to form a wrap.
Repeat the assembly process for the remaining tortillas and ingredients.
Serve the wraps immediately or wrap them in parchment paper and refrigerate for up to 24 hours.