Preheat a grill pan or skillet over medium-high heat.
In a small bowl, combine olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Brush the chicken breasts with the spice mixture on both sides.
Grill the chicken breasts for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
While the chicken rests, prepare the sauce by mixing sour cream, mayonnaise, and fresh lime juice in a small bowl. Set aside.
Slice the grilled chicken breasts into thin strips.
Warm the flour tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
To assemble each wrap, spread about 1 tablespoon of the sauce onto the center of the tortilla.
Layer with shredded lettuce, diced tomato, sliced red onion, grilled chicken strips, and shredded cheddar cheese.
Fold the sides of the tortilla over the filling and roll tightly from the bottom up to form a wrap.
Serve immediately or wrap in foil for later.