# What you'll need:
→ Beef
01 - 1.1 lb beef sirloin or flank steak, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon ground paprika
07 - 1/2 teaspoon ground turmeric
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - Juice of 1 lemon
→ Creamy Yogurt Sauce
13 - 3/4 cup plain Greek yogurt
14 - 1 tablespoon tahini
15 - 1 garlic clove, finely minced
16 - Juice of 1/2 lemon
17 - 1 tablespoon chopped fresh parsley
18 - 1/4 teaspoon salt
19 - Freshly ground black pepper, to taste
→ Wraps and Vegetables
20 - 4 large flatbreads (pita, lavash, or tortillas)
21 - 1 small red onion, thinly sliced
22 - 1 large tomato, sliced
23 - 1/2 cucumber, sliced into thin strips
24 - 1 cup shredded lettuce
25 - Fresh mint or parsley leaves (optional)
# Method:
01 - In a large bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Add the beef strips and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor.
02 - While the beef marinates, whisk together Greek yogurt, tahini, minced garlic, lemon juice, parsley, salt, and black pepper in a bowl. Adjust seasoning as needed and refrigerate until serving.
03 - Heat a large skillet or grill pan over medium-high heat. Cook the marinated beef in batches for 4 to 6 minutes, stirring occasionally, until browned and cooked through. Remove from heat.
04 - Warm the flatbreads in a dry skillet or microwave briefly until soft and pliable.
05 - Spread a generous spoonful of creamy yogurt sauce over each flatbread. Top with cooked beef, sliced onion, tomato, cucumber, shredded lettuce, and fresh herbs if desired.
06 - Roll the wraps tightly and serve immediately, with extra yogurt sauce on the side.
