# What you'll need:
→ 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)
# 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 until evenly coated. Let marinate for at least 20 minutes or up to 2 hours for deeper 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 desired. 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 thoroughly browned and cooked through. Remove from heat.
04 - Gently warm the flatbreads in a dry skillet or microwave briefly until pliable.
05 - Spread a generous spoonful of the creamy yogurt sauce onto each flatbread. Layer with cooked beef, sliced onion, tomato, cucumber, shredded lettuce, and fresh herbs if desired.
06 - Roll up the wraps tightly and serve immediately. Offer extra yogurt sauce on the side.
