Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

Add the ground beef, breaking it apart with a wooden spoon as it browns (about 5-6 minutes). Drain any excess fat if necessary.

Stir in smoked paprika, cumin, coriander, oregano, tomato paste, salt, and black pepper. Cook for 2 minutes to bloom the spices, then splash with fresh lemon juice. Remove beef from heat.

Prepare the Garlic Feta Cream: Combine feta cheese, Greek yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, and minced garlic in a bowl or small blender. Whisk or process until completely smooth and creamy.

Warm the pitas in a dry skillet for 30 seconds until pliable.

Spread a thick layer of garlic feta cream inside each pita. Fill with warm ground beef, shredded romaine lettuce, diced cucumber, tomatoes, and red onion. Fold firmly in half.

Heat 1 tbsp olive oil in a clean skillet or grill pan over medium-high heat. Place assembled wraps in the pan, press down gently with a spatula, and sear for 2-3 minutes per side until golden-brown with dark grill marks.

Slice diagonally and serve immediately while crispy.