Heat olive oil in a large skillet over medium heat.
Add chopped onion and minced garlic to the skillet and sauté for 3-4 minutes until softened.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 1-2 minutes to allow the spices to blend with the beef.
Remove the skillet from heat and set aside.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
To assemble each wrap, lay a tortilla flat and spread about 1 tablespoon of Greek yogurt in the center.
Add a quarter of the cooked beef mixture on top of the yogurt.
Top with shredded lettuce, diced tomato, shredded cheddar cheese, and sprinkle with chopped cilantro.
Roll the tortilla tightly around the filling, folding in the sides as you go to form a wrap.
Repeat with the remaining tortillas and ingredients.
Serve immediately or wrap in foil for an on-the-go meal.