In a mixing bowl, combine room-temperature feta cheese, lemon juice, honey, and olive oil. Blend until smooth and creamy.

Heat a non-stick skillet over medium-high heat and cook the ground chicken for 10-12 minutes, seasoning with oregano, cumin, and garlic powder.

Heat each tortilla in a dry skillet for about 20 seconds on each side to make them pliable.

Lay a tortilla flat, add romaine lettuce, cooked chicken, drizzle spicy feta cream, and add cucumber slices. Fold and roll tightly.

Slice the assembled wrap in half and serve immediately.