In a large bowl, combine the ground beef, 1/2 cup Greek yogurt, breadcrumbs, oregano, cumin, cinnamon, salt, pepper, and grated garlic; mix gently until just combined.

Shape the beef mixture into small, elongated oval koftas (about 2 inches long).

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat; cook the beef koftas for 8 to 10 minutes, turning occasionally until browned and cooked through.

In a small food processor or blender, combine the 1/2 cup Greek yogurt, crumbled feta, lemon juice, lemon zest, grated garlic, and sea salt; pulse until light, airy, and smooth.

In a small saucepan, combine the clover honey, hot honey, balsamic vinegar, and ground ginger; simmer over low heat for 3 to 5 minutes until thickened and glossy.

Warm the pita breads in a dry skillet or oven until soft and pliable.

Spread a generous layer of the whipped feta-yogurt sauce onto the center of each warm pita.

Layer the shredded lettuce, cherry tomatoes, cucumbers, and sliced olives over the sauce.

Place 3 to 4 warm beef koftas on top of the vegetables in each wrap.

Drizzle the warm ginger-balsamic honey over the beef and garnish with crushed walnuts, pomegranate seeds, shaved red onion, marigold petals, and fresh mint before folding.