Preheat a grill pan or skillet over medium-high heat.
In a small bowl, combine olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper to create a marinade.
Brush the marinade evenly over both sides of the chicken breasts.
Place the chicken breasts on the hot grill pan and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the pan and let it rest for 5 minutes.
While the chicken rests, warm the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
Slice the rested chicken breasts into thin strips.
Spread 1/4 cup of hummus evenly over the center of each tortilla.
Divide the sliced chicken evenly over the hummus on each tortilla.
Top the chicken with cucumber slices, cherry tomato halves, red onion slices, and fresh spinach leaves.
Drizzle 1/2 tablespoon fresh lemon juice over the fillings in each wrap.
Fold the sides of each tortilla over the filling and then roll tightly from the bottom up to form a wrap.
Cut each wrap in half diagonally and serve immediately.