In a large snap-lock bag place oil and Cajun seasoning. Add beef, season with pepper and rub to coat. Heat a large char-grill pan or barbecue over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Set steaks aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice.
Spray pumpkin with olive oil and season. Reheat char-grill pan or barbecue over medium-high heat and cook pumpkin 4-5 minutes each side or until tender.
Meanwhile, in a small bowl combine yogurt, tahini, lemon zest and juice. Season and stir well, adding a little water if necessary to achieve desired consistency.
Place wraps on serving plates and top with tabouli, pumpkin, baby rocket and beef. Drizzle with yoghurt sauce. Top with mint and serve with lemon wedges.
Beef stir-fry strips or mince would also work well in this recipe.
Swap spices for taco seasoning, Moroccan seasoning, Tuscan seasoning, Za’atar or dukkah or any other type of herb or spice you like.
Make your own tabouli if you have time; swap baby spinach for baby rocket, baby cos or mixed salad leaves.