# What you need:
→ Beef
01 - 1.1 lbs 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 - ½ tsp ground turmeric
08 - ½ tsp ground cinnamon
09 - ¼ tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Juice of 1 lemon
→ Creamy Yogurt Sauce
13 - ¾ cup plain Greek yogurt
14 - 1 tbsp tahini
15 - 1 garlic clove, finely minced
16 - Juice of ½ lemon
17 - 1 tbsp chopped fresh parsley
18 - ¼ 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 - ½ cucumber, sliced into thin strips
24 - 1 cup shredded lettuce
25 - Fresh mint or parsley leaves (optional)
# Steps to follow:
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 thoroughly. Let marinate for at least 20 minutes or 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. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
03 - Heat a large skillet or grill pan over medium-high heat. Cook beef in batches for 4 to 6 minutes, stirring occasionally, until browned and fully cooked. Remove from heat.
04 - Heat flatbreads briefly in a dry skillet or microwave until soft and pliable.
05 - Spread a generous portion of the yogurt sauce evenly over each flatbread. Layer with cooked beef, red onion, tomato slices, cucumber strips, shredded lettuce, and fresh herbs if using.
06 - Roll the flatbreads tightly to encase the fillings and serve immediately with extra yogurt sauce on the side.
