# Components:
→ Beef Marinade
01 - 1 pound 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
→ Wrap Assembly
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, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. Add the beef strips and toss thoroughly to coat. Set aside to marinate for at least 20 minutes or up to 2 hours for intensified flavor.
02 - In a mixing bowl, blend Greek yogurt, tahini, minced garlic, lemon juice, parsley, salt, and freshly ground black pepper. Taste and adjust seasoning as needed. Refrigerate until ready to assemble.
03 - Heat a large skillet or grill pan over medium-high. Cook marinated beef in batches for 4–6 minutes, stirring occasionally until seared and cooked through. Remove from the heat and keep warm.
04 - Warm the flatbreads in a dry skillet or microwave for several seconds until pliable and soft.
05 - Spread a generous amount of the creamy yogurt sauce over each flatbread. Arrange cooked beef, red onion, tomato, cucumber, shredded lettuce, and herbs on top as desired.
06 - Roll the flatbreads tightly to enclose the fillings. Serve immediately with additional yogurt sauce on the side.
