Turkish Lettuce Wraps

• 8 ounces plain Greek yogurt
• 2 tablespoons tahini
• 2 garlic cloves, minced
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 2 cups shredded carrots
• 1/4 cup chopped cilantro
• 2 teaspoons ground cumin
• 1 teaspoon sweet paprika
• 2 heads Bibb lettuce, leaves separated
• 1 pound very thinly sliced leftover Grilled Rib Eye

1. In a small bowl, whisk the yogurt with the tahini, half of the garlic and 1 tablespoon of the lemon juice.
2. Whisk in 2 tablespoons of the olive oil and season with salt.
3. In another bowl, toss the carrots with the cilantro, cumin, paprika and the remaining garlic, 2 teaspoons of lemon juice and 2 tablespoons of olive oil.
4. Season with salt.
5. Arrange the lettuce leaves on a very large platter and spoon a small dollop of the sesame yogurt in the centers.
6. Top with the beef and the carrot slaw and serve right away.

yogurt, tahini, garlic, lemon juice, extravirgin olive oil, kosher salt, carrots, cilantro, ground cumin, sweet paprika, bibb lettuce, very

Taken from www.foodandwine.com/recipes/turkish-lettuce-wraps (may not work)