Mix parsley, onion, salt, and sumac in a bowl and set it aside.
Boil the beef cubes with its own juice until the beef cubes color turns to brown color.
Heat the wok at medium heat and add 4 tablespoons of cottonseed oil.
Place the boiled beef cubes into the wok and fry them for about 5 minutes. While frying them add a splash of water a few times (2 times) to protect the beef 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 meat in the center of 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 meat in the wok finish.