In a large skillet over medium-high heat, add the lean ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 6 to 8 minutes.
Drain any excess fat from the skillet.
Add the diced red bell pepper, green bell pepper, chopped red onion, and minced garlic to the skillet with the beef. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 1 to 2 minutes to allow the spices to blend.
While the beef mixture is cooking, prepare the sauce by combining the plain Greek yogurt, fresh lime juice, and chopped fresh cilantro in a small bowl. Mix well and set aside.
Warm the whole wheat tortillas in a dry skillet or microwave for about 20 seconds until pliable.
To assemble each wrap, place a quarter of the beef and vegetable mixture onto the center of a tortilla.
Top the beef mixture with a quarter cup of shredded reduced-fat cheddar cheese and a handful of fresh spinach leaves.
Drizzle two tablespoons of the cilantro-lime yogurt sauce over the filling.
Fold the sides of the tortilla over the filling and roll tightly to form a wrap.
Serve immediately or wrap in foil to enjoy later.