Heat a non-stick skillet over medium-high heat.
Add the ground beef to the skillet and season with salt, black pepper, smoked paprika, and garlic powder.
Cook the beef, breaking it apart with a spatula, until fully browned and cooked through, about 7-8 minutes.
While the beef cooks, prepare the yogurt sauce by mixing the plain Greek yogurt, fresh lemon juice, and chopped fresh parsley in a small bowl. Set aside.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
Divide the cooked beef evenly between the two tortillas, placing it in the center of each.
Top the beef with shredded romaine lettuce, diced tomatoes, diced cucumber, and shredded low-fat cheddar cheese.
Drizzle the prepared yogurt sauce evenly over the fillings in each wrap.
Fold the sides of the tortilla over the filling and then roll tightly from the bottom up to form a wrap.
Serve immediately or wrap in foil for later consumption.