1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook for 6–8 minutes until browned and slightly crispy.

2. Season the beef with oregano, paprika, garlic powder, salt, and black pepper. Stir well and cook for another 2–3 minutes to toast the spices.

3. Grate half a cucumber on a box grater and squeeze well in a clean kitchen towel to remove excess water.

4. In a medium bowl, combine the grated cucumber with Greek yogurt, lemon juice, olive oil, minced garlic, chopped dill, and salt. Stir until smooth and chill in the fridge.

5. Shred the lettuce, slice the tomato, thinly slice the red onion, and crumble the feta cheese.

6. Warm the flatbreads or pitas in a pan, oven, or directly over a flame.

7. Lay the warm flatbreads flat. Spread a generous layer of cucumber yogurt sauce across the center of each.

8. Pile the seasoned beef in the middle of each wrap. Top with lettuce, tomato, red onion, and feta cheese.

9. Drizzle extra cucumber yogurt sauce over the toppings.

10. Fold the bottom edge up, fold in the sides, and roll tightly. Slice in half and serve immediately.