Grilled beef doner wrap with crispy fries

• 500g thinly sliced beef (sirloin or flank steak)
• 5 ml cumin
• 5 ml garlic powder
• 2 ml smoked paprika
• Salt and black pepper to taste
• 2 large flour tortillas or flatbreads
• 120 ml Greek yogurt
• 15 ml tahini
• 1 clove garlic, minced
• 1/2 lemon, juiced
• 240 ml shredded lettuce
• 1/2 red onion, thinly sliced
• 1 tomato, sliced
• 470 ml frozen or fresh cut potatoes for frying
• Vegetable oil for frying
• A handful of fresh arugula for garnish

1. Season the thinly sliced beef with cumin, garlic powder, paprika, salt, and pepper. Marinate for at least 30 minutes.
2. Prepare the sauce by whisking together the Greek yogurt, tahini, minced garlic, and lemon juice. Set aside.
3. Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the potatoes until golden brown and crispy. Drain on paper towels and season with salt immediately.
4. In a hot skillet or grill pan, sear the beef slices quickly over high heat until browned and cooked through.
5. Briefly warm the tortillas on the grill to get light char marks.
6. Assemble the wrap by spreading a generous amount of yogurt sauce on the tortilla. Add the grilled beef, lettuce, onions, and tomatoes.
7. Roll the tortilla tightly and place it back on the grill pan for 1 minute per side to toast the outside.
8. Cut the wrap at a diagonal and serve with the hot fries and a side of fresh arugula.

Serve on a large platter with the fries tucked under the wrap. Accompany with extra garlic yogurt sauce or a spicy chili oil for dipping. Garnish with a cherry tomato and fresh arugula for a restaurant-style presentation.