Heat olive oil in a large skillet over medium heat.
Add the chopped red onion and minced garlic to the skillet and sauté for 2-3 minutes until softened.
Add the ground beef to the skillet, breaking it up with a spatula. Cook for 6-8 minutes until browned and cooked through.
Stir in the diced 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 and the spices are well incorporated. Remove from heat.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
To assemble each wrap, spread 2 tablespoons of plain Greek yogurt down the center of the tortilla.
Add a quarter of the beef and vegetable mixture on top of the yogurt.
Sprinkle 1/4 cup of shredded cheddar cheese over the beef mixture.
Top with a handful of fresh spinach leaves.
Fold the sides of the tortilla over the filling and roll tightly to form a wrap.
Serve immediately or wrap in foil for an on-the-go meal.