Preheat a grill pan or skillet over medium-high heat.
In a small bowl, combine paprika, garlic powder, ground cumin, salt, and black pepper.
Rub the chicken breasts with olive oil and then evenly coat with the spice mixture.
Place the chicken breasts on the hot grill pan and cook for 6-7 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 before slicing into thin strips.
In a small bowl, mix the Greek yogurt, mayonnaise, and lemon juice until well combined to make the dressing.
Warm the flour tortillas in a dry skillet or microwave for 10 seconds to make them pliable.
To assemble each wrap, spread about 1 tablespoon of the yogurt dressing down the center of each tortilla.
Divide the sliced chicken evenly among the tortillas, placing it on top of the dressing.
Top the chicken with shredded lettuce, diced tomato, sliced cucumber, and shredded cheddar cheese.
Fold the sides of the tortilla over the filling and roll tightly from the bottom up to form a wrap.
Serve immediately or wrap in foil to enjoy later.