Place lamb in a bowl. Add oil, paprika, oregano and garlic. Season with freshly ground pepper. Toss to coat.
Heat a non-stick grill pan over a high heat. Add half the lamb strips in a single layer. Cook for 1-2 minutes on each side, until lightly charred and cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.
Spread hummus over breads rounds. Top evenly with spinach, onion, tomato and lamb. Spoon over yoghurt. Add a squeeze of lemon juice and roll up to enclose filling. Cut in half to serve.