In a bowl, marinate the chicken strips with garlic, oregano, paprika, onion powder, chili flakes, salt, pepper, and lemon juice. Refrigerate for at least 30 minutes.
Grill the marinated chicken until fully cooked and slightly charred.
In another bowl, mix fat-free yogurt, sriracha, minced garlic, fresh parsley, salt, pepper, and lemon juice to make the spicy sauce.
Warm the tortilla wraps, then assemble by adding lettuce, grilled chicken strips, chopped red onion, tomato, and a drizzle of the spicy sauce.
Roll up the wraps and serve immediately. Enjoy!
