½ tsp dried oregano
½ tsp salt (or to taste)
¼ tsp black pepper
¼ cup (60 ml) beef broth or water
1 tbsp tomato paste (optional for depth)
For assembly (per wrap):
4 large flour tortillas (8–10 inch)
1 cup shredded iceberg or romaine lettuce
1 medium tomato, diced
½ cup shredded cheddar or Monterey Jack cheese
¼ cup sour cream or plain Greek yogurt
¼ cup salsa or hot sauce (optional)
Fresh cilantro leaves (optional)
