# Components:
→ 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, cut into thin strips
24 - 1 cup shredded lettuce
25 - Fresh mint or parsley leaves (optional)
# Directions:
01 - In a large bowl, whisk together olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. Add the sliced beef and toss to coat thoroughly. Cover and marinate for at least 20 minutes, or up to 2 hours for enhanced flavor.
02 - Combine Greek yogurt, tahini, minced garlic, lemon juice, chopped parsley, salt, and freshly ground pepper in a bowl. Stir to blend and refrigerate until needed.
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 and set aside.
04 - Briefly warm flatbreads in a dry skillet or microwave until soft and pliable.
05 - Spread a generous spoonful of the creamy yogurt sauce on each flatbread. Layer with cooked beef, sliced red onion, tomato, cucumber strips, shredded lettuce, and fresh herbs if using.
06 - Roll the wraps tightly and serve immediately. Offer extra yogurt sauce on the side.
