Heat olive oil in a large skillet over medium-high heat.
Add diced red bell pepper, green bell pepper, and red onion to the skillet and sauté for 3-4 minutes until softened.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 5-6 minutes.
Stir in ground cumin, smoked paprika, garlic powder, black pepper, and salt. Cook for an additional 1-2 minutes to allow the spices to blend.
While the beef mixture is cooking, prepare the sauce by combining Greek yogurt, lime juice, and chopped cilantro in a small bowl. Mix well and set aside.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds until pliable.
To assemble each wrap, spread 2 tablespoons of the yogurt sauce evenly over the center of each tortilla.
Divide the beef and vegetable mixture evenly among the tortillas, placing it on top of the sauce.
Top each with shredded romaine lettuce, diced tomato, and shredded cheddar cheese.
Fold the sides of the tortilla over the filling and roll tightly to form a wrap.
Serve immediately or wrap in foil for later consumption.