Spiced Classic Beef Wrap Recipe

Marinate the beef

Combine 2 tbs olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, 2 minced garlic cloves, 1 tsp kosher salt, 1 tsp black pepper and 1 tbs fresh lime juice in a bowl. Add the 1 lb beef cubes and toss until evenly coated. Cover and refrigerate for at least 20 minutes, up to 2 hours.

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs olive oil and swirl to coat. Working in a single layer (cook in batches if needed), add the marinated beef cubes and sear without stirring for about 2 minutes to develop a crust, then stir and continue cooking another 2–3 minutes until browned and cooked to medium (internal temp ~135–145°F / 57–63°C) depending on desired doneness. Remove beef to a plate and let rest 3–4 minutes. Reserve pan juices.

Make the sauce

While beef marinates or cooks, combine 1 cup Greek yogurt, 1 cup packed cilantro leaves, 2 tsp fresh lime juice, 1 tsp lime zest, 1 tsp honey (optional), 1 tsp salt and 1/4 tsp black pepper in a blender or food processor. Puree until smooth. If too thick, add up to 2 tsp water and blend to desired consistency. Taste and adjust seasoning with more salt or lime as needed. Transfer to a bowl and refrigerate until assembly.

Prep vegetables

Thinly slice 1/2 small red onion and place in a bowl of cold water for 5 minutes to mellow the bite, then drain. Dice 1 tomato and chop 1/4 cup cilantro. Separate and rinse 6 romaine leaves; pat dry.

Warm the tortillas

Warm the 6 flour tortillas or flatbreads in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly toasted, or wrap in foil and heat in a 300°F (150°C) oven for 5–7 minutes.

Assemble the wraps: lay a warm tortilla on a work surface. Spread about 1 to 2 tbs of cilantro-lime sauce down the center. Place a romaine leaf (or layer of chopped romaine) on top of the sauce, then add 3–4 oz (about 1/6 of cooked beef) of the seared beef cubes, a few slices of the drained red onion, 2–3 tbs diced tomato, and a sprinkle of chopped cilantro. Add 1 tbsp crumbled feta or cotija and a few drops of hot sauce or jalapeños if using. Fold the sides of the tortilla over the filling and roll tightly, or serve open-faced with the romaine leaf wrapped around the filling for a lighter option.

Optional finishing: return assembled wraps to the warm skillet seam-side down and press gently for 30–45 seconds to seal and lightly crisp the outside.

Serve immediately with lime wedges on the side.

Leftover cooked beef keeps well in the fridge for up to 3 days; sauce stores 3–4 days. For gluten-free option, use corn tortillas or large lettuce leaves instead of flour tortillas.