Heat olive oil in a large skillet over medium-high heat.
Add minced garlic and sliced red onion to the skillet and sauté for 2 minutes until fragrant and slightly softened.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Stir in sliced red and green bell peppers, ground cumin, smoked paprika, chili powder, salt, and black pepper.
Cook for an additional 4-5 minutes until the peppers are tender but still slightly crisp.
Remove the skillet from heat.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
Place a quarter of the beef and vegetable mixture onto the center of each tortilla.
Top each with 1/4 cup shredded cheddar cheese, a handful of baby spinach leaves, and 2 tablespoons of plain Greek yogurt.
Fold the sides of the tortilla over the filling and roll tightly to form a wrap.
Serve immediately and enjoy your high protein beef wraps.