In a medium bowl combine 3 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon lemon juice, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, and 1 teaspoon kosher salt. Whisk until emulsified.

Add the sliced lamb and beef to the marinade and toss until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. If marinating longer than 2 hours, bring meat back to near room temperature 20–30 minutes before grilling.

When ready to cook, remove meat from marinade and shake off excess. Reserve marinade for brushing (optional) but do not use raw marinade for serving unless boiled for at least 5 minutes.

Finishing & Grill

Preheat your grill or a heavy grill pan over medium-high heat until hot (about 450–500°F / 230–260°C for a gas grill, or a hot cast-iron pan). Brush grates or pan with 1 tablespoon olive oil to prevent sticking.

Grill the meat in a single layer in batches to avoid crowding. Cook strips of lamb and beef about 2–3 minutes per side, depending on thickness, until nicely charred at the edges and cooked through to desired doneness (medium-rare to medium is recommended for best tenderness). Avoid overcooking — smaller, thin strips will cook quickly.

If you reserved marinade, bring it to a rolling boil in a small saucepan for at least 5 minutes and brush lightly over cooked meat for extra flavor. Rest cooked meat for 3–5 minutes, then thinly slice across the grain if needed into bite-size pieces suitable for wrapping.

Optional: Lightly butter or oil the tortillas and place on the grill for 20–40 seconds per side until warmed and slightly charred — this will make them more flexible and add flavor.

Wrap Components & Sauce

Make the yogurt-tahini sauce: In a small bowl whisk together 1 cup plain Greek yogurt, 2 teaspoons tahini, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 2 tablespoons chopped fresh mint, 2 tablespoons chopped fresh parsley, and a pinch of salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or salt as desired. If the sauce is too thick, thin with 1–2 teaspoons of water.

Prepare vegetables: thinly slice the seeded cucumber, tomato, and half red onion. Shred 2 cups lettuce. Place vegetables in separate bowls for assembly.

If using feta or manchego and pickled peppers, have those ready in small bowls for topping.

Assemble each wrap: lay a warmed tortilla flat. Spread 1–2 tablespoons of the yogurt-tahini sauce down the center. Add a handful (about 4–5 ounces) of the carved grilled lamb and beef strips, then top with shredded lettuce (about 1/3 cup), sliced cucumber (3–4 slices), tomato (2–3 slices), a few rings of red onion, and 1 teaspoon pickled jalapeños if using. Sprinkle 1–2 tablespoons crumbled feta if desired.

Fold the bottom edge up over the filling, then fold the sides in and roll tightly to form a snug wrap. If serving immediately, cut in half on the diagonal. Serve with extra yogurt-tahini sauce and lemon wedges.