In a medium bowl, combine the diced cooked chicken breast with olive oil, ground cumin, smoked paprika, salt, and black pepper. Toss well to coat evenly.
Heat a non-stick skillet over medium heat. Add the seasoned chicken and cook for 5-7 minutes until heated through and slightly browned. Remove from heat.
Lay the whole wheat tortillas flat on a clean surface.
Spread 1/4 cup of hummus evenly over each tortilla, leaving about 1 inch from the edges.
Divide the cooked chicken evenly between the two tortillas, placing it in the center over the hummus.
Top the chicken with sliced cucumber, cherry tomatoes, red onion, and baby spinach leaves.
Fold the sides of each tortilla inward, then roll tightly from the bottom to form a wrap.
Slice each wrap in half diagonally and serve immediately.