Begin by heating the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it turns translucent.
Add the thinly sliced chicken breast to the pan and cook for 5-6 minutes, occasionally stirring, until the chicken loses its pink colour and cooks thoroughly.
Add the minced garlic, sliced red and green bell peppers, smoked paprika, ground cumin, chili powder, dried oregano, salt, and black pepper into the pan. Continue cooking for an additional 3-4 minutes until the peppers become tender.
In a small bowl, combine plain Greek yogurt with fresh lemon juice to create a creamy dressing.
For assembling the chicken wraps, briefly warm the whole wheat tortilla wraps in a dry pan or microwave.
Place a generous spoonful of the chicken and pepper mixture onto each tortilla. Top it with lettuce leaves, halved cherry tomatoes, and thinly sliced cucumber.
Drizzle the creamy lemon yogurt dressing over the fillings.
Finally, fold in the sides of the tortilla and tightly roll it up, optionally securing it with parchment paper.