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Make the slaw — In a bowl, combine grated carrot, red cabbage, lime juice, honey and season with salt and pepper. Toss well and set aside.
Cook the beef — In a hot pan, fry the beef mince until browned. Stir in the Korean BBQ sauce and garlic and cook for 2–3 minutes until it's thick, glossy, and sticky.
Make the sauce — Mix Greek yogurt, sriracha, rice wine vinegar, and a pinch of salt in a small bowl.
Build the wrap — Warm your wrap, then layer slaw, sticky beef, fresh coriander, and a generous drizzle of the sriracha yogurt.
Toast it — Fold or roll the wrap, then toast in a dry pan over medium heat for 1–2 minutes on each side until golden and crisp.
Serve up — Slice in half and enjoy straight away.