Spiced Classic Beef Wrap (g/d) Recipe

Season beef

In a medium bowl combine the beef cubes, ground cumin, ground coriander, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss with olive oil and 1 tablespoon fresh lime juice until evenly coated. Let sit at room temperature for 10 minutes to allow spices to adhere.

Sear beef

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the seasoned beef in a single layer (work in two batches if needed to avoid crowding). Sear without moving for 2 minutes to develop a crust, then stir and cook another 2–3 minutes for medium doneness (adjust time for desired doneness). Internal pieces should be browned on the outside and tender inside. Total cook time per batch ~4–5 minutes.

Finish beef

Return all cooked beef to the skillet, reduce heat to medium-low and splash another 1 teaspoon of lime juice. Toss to coat and cook 30 seconds longer. Remove from heat and let rest 2 minutes before assembling to allow juices to settle.

Prepare the vegetables while beef rests: thinly slice red onion, dice and seed tomato, chop cilantro, and tear or chop romaine into 2–3-inch pieces. Combine the tomato and cilantro in a small bowl and season lightly with a pinch of salt and a squeeze of lime juice (optional) to marry flavors.

If you prefer softer onion flavor, toss the sliced onion with a pinch of salt and a teaspoon of lime juice and let sit 5 minutes, then drain any excess liquid.

Make quick sauce

In a small bowl mix the Greek yogurt (or sour cream) with 1 teaspoon hot sauce (optional), 1/4 teaspoon ground cumin, 1/8 teaspoon salt and a pinch of black pepper. Stir until smooth and taste-adjust for seasoning or heat.

Warm tortillas

Warm the flour tortillas for 10–15 seconds per side in a dry skillet over medium heat or wrap in a damp paper towel and microwave 15–20 seconds until pliable. Keep covered so they stay warm.

Assemble wraps

On each warmed tortilla spread about 2 tablespoons of the yogurt sauce in the center, leaving edges free. Layer 1 cup romaine (or equivalent), half the beef (about 8 ounces), 1/4 cup tomato-cilantro mixture, and 2 tablespoons sliced red onion. Drizzle any accumulated beef juices over the filling if desired. Fold bottom edge up, then fold sides and roll tightly to form the wrap.

Serve

Cut each wrap in half on a slight diagonal and serve immediately with lime wedges on the side for squeezing. Provide extra sauce for dipping if desired.