Grate half the cucumber and press out as much moisture as you can using your hands or a clean cloth. Smash the half clove of garlic and combine it with the grated cucumber, Greek-style yoghurt and 1 tablespoon of olive oil in a medium bowl. Season with a pinch of salt and black pepper, stir thoroughly, then set the mixture aside to let the flavors meld.

Slice the red onion thinly. If you prefer milder raw onion, place a quarter of the sliced onion in iced water for about 5 minutes, then drain. Dice the remaining cucumber, finely chop the tomatoes, roughly chop the gem lettuce and finely chop the parsley. Crumble the fetta cheese and set all components aside for assembly.

Heat a drizzle of olive oil in a medium frying pan over medium-high heat. Add the remaining sliced onion and the beef mince, breaking the meat up with a wooden spoon. Cook for about 5 minutes until the onion has softened and the mince is browned.

Stir in the Greek spice blend and continue to cook for 1–2 minutes until the spices become fragrant. Taste and adjust with a pinch of salt and pepper if needed, then remove from the heat.

Place the classic wraps on a plate and heat them briefly in the microwave or warm them in a sandwich press just until pliable and warmed through.

Spread a generous spoonful of tzatziki over each warmed wrap. Top with a portion of the cooked beef mince, chopped gem lettuce, diced cucumber, tomato and crumbled fetta. Add the soaked raw onion if using, sprinkle with chopped parsley, then roll the wrap tightly and serve.