Preheat a grill pan or skillet over medium-high heat.
In a small bowl, mix garlic powder, smoked paprika, salt, and black pepper.
Rub the chicken breast with olive oil and then coat evenly 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.
In a small bowl, combine Greek yogurt, lemon juice, dried dill, and salt to make the sauce. Stir well.
Lay the whole wheat tortillas flat on a clean surface.
Spread half of the Greek yogurt sauce evenly over each tortilla.
Divide the shredded lettuce, diced tomatoes, shredded carrots, and sliced cucumber evenly between the two tortillas.
Place the sliced grilled chicken on top of the vegetables in each wrap.
Roll up each tortilla tightly to enclose the filling, folding in the sides as you roll.
Slice each wrap in half diagonally and serve immediately.