Heat olive oil in a large skillet over medium-high heat.
Add the lean ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Add ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the beef. Stir well to combine and cook for an additional 1-2 minutes. Remove from heat.
In a small bowl, combine the plain Greek yogurt, fresh lemon juice, and chopped cilantro. Mix well and set aside.
Warm the whole wheat tortillas in a dry skillet or microwave for 15-20 seconds until pliable.
To assemble each wrap, spread half of the yogurt sauce evenly over the center of each tortilla.
Divide the cooked beef evenly between the two tortillas, placing it over the yogurt sauce.
Top the beef with shredded romaine lettuce, sliced red bell pepper, shredded cheddar cheese, and sliced red onion.
Fold the sides of the tortilla over the filling and then roll tightly from the bottom up to form a wrap.
Slice each wrap in half diagonally and serve immediately.