Prepare the herb mixture by combining diced onion, parsley, and mint in a bowl. Add paprika, sumac, and salt, stirring well. Let sit for 10 minutes.

Season the beef by trimming and dicing it into small pieces. Coat with vegetable oil and season with spices until well-coated.

Cook the beef in a skillet with melted butter over medium-high heat for 4-5 minutes until browned.

Steam the flatbread by adding water to the skillet and placing the bread on top of the beef for 2-3 minutes.

Assemble the wraps by layering the herb mixture, chopped tomatoes, and cooked beef on the bread.

Roll the lavash tightly around the filling, cut in half, and serve warm.