# Components:
→ Beef
01 - 1.1 pounds 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)
# Directions:
01 - In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Add beef strips and toss thoroughly to coat. Let marinate for at least 20 minutes or up to 2 hours for enhanced flavor.
02 - While the beef marinates, blend Greek yogurt, tahini, minced garlic, lemon juice, chopped parsley, salt, and black pepper in a bowl. Adjust seasoning to preference and refrigerate until use.
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 thoroughly cooked. Remove from heat and set aside.
04 - Gently warm the flatbreads in a dry skillet or microwave briefly until pliable.
05 - Spread a generous spoonful of the creamy yogurt sauce over each flatbread. Layer with cooked beef, red onion slices, tomato, cucumber strips, shredded lettuce, and fresh herbs if desired.
06 - Roll up the wraps tightly and serve immediately, offering extra yogurt sauce on the side.
