Mix parsley, onion, salt, and sumac in a bowl and set it aside.

Place the cube cut chicken thighs in a skillet and boil them with its own juice until the chicken thigh cubes' color turns to a light beige color. (Pre-boiling helps to maintain the chicken thighs flavor.)

Heat the wok at medium heat and add the 4 tablespoons of cottonseed oil.

Place the pre-boiled chicken thigh cubes into the wok and fry them for about 4 minutes. While frying them add a splash of water a few times (2 times) to protect the chicken thigh cubes' tenderness.

Add the sliced sweet green chili peppers and stir for about 3 minutes.

Add the ground red pepper and stir for about 2 minutes.

Add the diced tomatoes and stir for about 5 minutes.

Bring the heat to low and place the lavash bread on top of the dish to absorb the dish juice. And keep lavash bread on top of the dish for about 30 seconds. Let it absorb dish juice a bit.

Remove the lavash bread from the top of the dish and place on a plate.

Place the cooked chicken thigh cubes in the center of the lavash bread and distribute it evenly from top to bottom like a stripline by using a spoon.

Add the raw onions, sumac, and parsley mix on top.

Roll the lavash bread and make a wrap. (Don't forget to close the bottom of the roll. Otherwise, all ingredients fall).

Repeat the same process until all the dish in the wok finish.

Serve.