Preheat the grill or grill pan to medium-high heat.
In a small bowl, combine the olive oil, smoked paprika, garlic powder, black pepper, and salt to make a marinade.
Brush the chicken breasts evenly with the marinade on both sides.
Place the chicken breasts on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
While the chicken is grilling, toss the sliced red bell pepper, zucchini, and red onion with a little olive oil and a pinch of salt.
Grill the vegetables for 3-4 minutes, turning occasionally, until tender and slightly charred. Remove from heat.
In a small bowl, whisk together the Greek yogurt, lemon juice, honey, dried oregano, and 1/4 teaspoon salt until smooth to make the sauce.
Once the chicken is cooked, let it rest for 5 minutes, then slice it thinly.
Warm the whole wheat tortillas briefly on the grill or in a dry skillet until pliable.
To assemble each wrap, spread about 2 tablespoons of the yogurt sauce down the center of the tortilla.
Layer 1/4 of the grilled chicken slices, grilled vegetables, shredded romaine lettuce, and tomato slices on top of the sauce.
Fold the sides of the tortilla over the filling and roll tightly from one end to the other.
Slice each wrap in half diagonally and serve immediately.