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Stir yogurt, feta, sun-dried tomatoes, oregano, lemon zest, garlic powder, crushed red pepper and pepper together in a large bowl; mash with a fork until mostly smooth, about 1 minute. (Alternatively, process in a blender until creamy, 30 to 45 seconds.) Fold in chicken, coating with the yogurt mixture.
Arrange tortillas on a work surface. Place 1 cup spinach and about ½ cup chicken mixture in a line in the center of each tortilla. Fold bottom edge and side edges over the filling; roll up burrito-style. Cut into halves before serving.