Thinly slice the Beef against the grain into thin strips.
In a bowl, whisk together Sunflower Oil, Vinegar, Sweet Paprika, Ground Coriander, Ground Cumin, Salt and Black Pepper; add minced Garlic and roughly sliced Onion, then stir in the Lemon Juice.
Toss the beef in the marinade so each piece is well coated, cover and refrigerate for at least 30 minutes (up to 2 hours) to develop flavor.
Heat a large skillet over medium-high heat, add a little oil if needed, and cook the marinated beef in batches until browned and cooked through, about 4–6 minutes per batch; transfer cooked beef to a plate and keep warm.
Make the garlic sauce by mixing Mayonnaise with Kefir, extra minced garlic if you like, chopped Fresh Dill, a squeeze of Lemon Juice, and a pinch of Salt and Black Pepper to taste.
Prepare the fillings: shred the White Cabbage, dice the Tomato and Cucumber, thinly slice the Red Onion, and chop the Fresh Parsley.
Warm the Armenian Lavash briefly in a dry skillet or oven until soft and pliable.
To assemble, spread a generous layer of the garlic sauce down the center of the warmed lavash, add a portion of cooked beef, handfuls of shredded cabbage and diced vegetables, a few French Fries for crunch, and a drizzle of Ketchup; finish with chopped parsley and extra dill if desired.
Roll the lavash tightly, tuck in the ends, slice the wrap in half, and serve immediately while hot.
