1 1/2 tablespoon(s) olive oil
1 tablespoon(s) red wine vinegar
1 1/2 teaspoon(s) crushed garlic
1 teaspoon(s) dried oregano
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
3/4 pound(s) flank steak
3/4 cup(s) fat-free Greek yogurt
1 small (1/3 cup) cucumber, grated
2 tablespoon(s) chopped fresh mint leaves
1 small yellow bell pepper, cut into thin strips
1 small orange bell pepper
1 large onion, cut into thin strips
4 (9-10 inch) whole-wheat sandwich wraps with rosemary, warmed according to package directions
8 Romaine lettuce leaves
1.In a small cup, combine 1 tablespoon of the oil, vinegar, 1 teaspoon of the garlic, oregano, and 1/4 teaspoon each of the salt and pepper; brush over flank steak and let marinate on a plate at room temperature 10 minutes. Meanwhile, heat a stovetop grill pan over medium heat.
2.In a small bowl, stir together yogurt, cucumber, mint, and the remaining garlic, salt, and pepper until blended.
3.Grill steak 6 to 7 minutes per side or until the internal temperature registers 140°F on an instant-read thermometer, for medium-rare. Transfer to a cutting board and let rest 5 minutes.
4.While steak is grilling, heat remaining oil in a large nonstick skillet over medium-high heat. Add peppers and onions and sauté 8 minutes or until crisp-tender.
5.Thinly slice steak across the grain. Top each wrap with 2 lettuce leaves, steak, peppers, onions, and some yogurt sauce. Roll wraps around filling. Wrap souvlakis in parchment or foil.