Grate and drain the cucumber for the tzatziki, squeezing out as much excess liquid as possible.

In a medium bowl, combine the drained cucumber with full-fat Greek yogurt, minced garlic, chopped fresh dill, olive oil, lemon juice, salt, and black pepper. Stir to combine and chill in the fridge for at least 30 minutes.

In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced onion, minced garlic, chopped fresh mint, parsley, oregano, cumin, paprika, cinnamon, salt, and black pepper. Mix gently until just combined.

Roll the mixture into small, bite-sized meatballs, about 1-inch in diameter.

Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches and cook until browned on all sides and cooked through, about 8-10 minutes per batch. Transfer to a plate lined with paper towels.

Slice the fresh veggies: thinly slice a ripe tomato and half a red onion, and prepare the lettuce.

Warm the pita bread in a dry skillet over medium heat for about 30 seconds per side.

Spread tzatziki over the warm pita bread, then add the hot meatballs, sliced tomatoes, red onion, and lettuce.

Fold the pita over to create a wrap and serve immediately with extra lemon wedges.