# What You'll Need:
→ 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 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)
# How to Make It:
01 - Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, 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, parsley, salt, and black pepper. Adjust seasoning to preference. 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 - Warm the flatbreads in a dry skillet or microwave briefly until pliable and soft.
05 - Spread a generous spoonful of creamy yogurt sauce onto each flatbread. Layer with cooked beef, red onion slices, tomato, cucumber strips, shredded lettuce, and fresh herbs if desired.
06 - Roll the wraps tightly and serve immediately, with additional yogurt sauce on the side if preferred.
