# Components:
→ Beef
01 - 1.1 lb beef sirloin or flank steak, thinly sliced
02 - 2 tbsp olive oil
03 - 2 garlic cloves, minced
04 - 1 tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp ground paprika
07 - 1/2 tsp ground turmeric
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - Juice of 1 lemon
→ Creamy Yogurt Sauce
13 - 3/4 cup plain Greek yogurt
14 - 1 tbsp tahini
15 - 1 garlic clove, finely minced
16 - Juice of 1/2 lemon
17 - 1 tbsp chopped fresh parsley
18 - 1/4 tsp 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)
# Directions:
01 - Combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, and lemon juice in a large bowl. Add beef strips and toss to coat thoroughly. Marinate for at least 20 minutes, up to 2 hours for enhanced flavor.
02 - In a separate bowl, mix Greek yogurt, tahini, minced garlic, lemon juice, chopped parsley, salt, and black pepper. Adjust seasoning as needed. Refrigerate until ready to serve.
03 - Heat a large skillet or grill pan over medium-high heat. Cook the marinated beef in batches, stirring occasionally, for 4 to 6 minutes until browned and cooked through. Remove from heat.
04 - Heat flatbreads in a dry skillet or microwave briefly until pliable.
05 - Spread a generous spoonful of the 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 additional yogurt sauce on the side.
