In a mixing bowl, combine the sliced boneless, skinless chicken breasts with olive oil, minced garlic, paprika, dried oregano, salt, and black pepper. Toss to coat and marinate for 10-15 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken to the skillet, cooking each side for about 4-5 minutes until browned and cooked through, reaching an internal temperature of 165°F. Transfer to a plate to rest for 3-5 minutes.

In a small bowl, combine Greek yogurt, lemon juice, honey, and a pinch of salt. Whisk until smooth to prepare the sauce.

Warm the whole wheat tortillas in a dry skillet over low heat for about 1 minute on each side. Keep them covered with a clean towel.

Spread yogurt sauce on each tortilla. Layer slices of cooked chicken, shredded lettuce, diced cucumber, halved tomatoes, and sliced red onion. Add cheese if desired.

Fold the sides of the tortilla over the filling and roll tightly. Toast in the skillet, seam side down, for 2-3 minutes until golden brown.

Remove from skillet, let cool slightly, then slice in half and serve warm.