Preheat a grill pan or skillet over medium-high heat.
In a small bowl, combine ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Rub the chicken breasts with olive oil and then evenly coat them with the spice mixture.
Grill the chicken breasts for 4-5 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from heat and let it rest for 5 minutes, then slice into thin strips.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
Spread 1/4 cup of hummus evenly over each tortilla, leaving about 1 inch from the edges.
Divide the sliced chicken evenly between the two tortillas, placing it in the center over the hummus.
Top the chicken with baby spinach leaves, shredded carrots, sliced cucumber, and chopped parsley.
Drizzle 1/2 tablespoon of fresh lemon juice over the vegetables on each wrap.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to form a wrap.
Slice each wrap in half diagonally and serve immediately.