Preheat a grill pan or skillet over medium-high heat.
In a small bowl, combine ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Rub the chicken breast evenly with olive oil and then coat with the spice mixture.
Grill the chicken breast for 4-5 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes, then slice into thin strips.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
Spread 1/4 cup of hummus evenly over the center of each tortilla.
Divide the shredded romaine lettuce, diced cucumber, diced tomato, chopped red onion, and crumbled feta cheese evenly over the hummus on each tortilla.
Top the vegetables with the sliced grilled chicken evenly on each wrap.
Fold the sides of the tortilla over the filling and roll tightly from the bottom to form a wrap.
Slice each wrap in half diagonally and serve immediately.