In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until it becomes translucent.

Add the sliced chicken breast to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink and cooked through.

Stir in the minced garlic, sliced red and green bell peppers, smoked paprika, ground cumin, chili powder, dried oregano, salt, and black pepper. Cook for an additional 3-4 minutes until the peppers are tender

In a small bowl, mix together the plain Greek yogurt and fresh lemon juice to make a creamy dressing.

To assemble the chicken wraps, warm the whole wheat tortilla wraps briefly in a dry pan or microwave.

Place a generous spoonful of the chicken and pepper mixture onto each tortilla. Top with lettuce leaves, cherry tomatoes, and cucumber slices.

Drizzle the creamy lemon yogurt dressing over the fillings.

Fold in the sides of the tortilla and roll it up tightly, securing it with parchment paper if desired.