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Preheat your oven to 375 F.
Prepare the ground beef mixture by adding the white onion, red bell pepper, and garlic to a small food processor and blend until liquidy. Transfer to a bowl and press out moisture with a paper towel.
In a large bowl, combine the ground beef, onion, bell pepper, garlic mixture, chopped parsley, tomato paste, cumin, paprika, Aleppo pepper, black pepper, and kosher salt. Mix well until fully incorporated.
Transfer the mixture to a greased quarter sheet pan and spread it into an even, flat layer.
Score the beef horizontally and vertically with a knife.
Bake in the oven at 375 F for 20 minutes, then switch to broil for an additional 4-5 minutes until golden.
Remove from the oven and cut along the scored lines.
Prepare the sumac salad by chopping the Persian cucumbers, red onion, and roma tomatoes. Toss with sumac, red wine vinegar, avocado oil, and kosher salt.
Make the Greek yogurt sauce by grating the Persian cucumber and pressing out the liquid. Combine with Greek yogurt, lemon juice, and kosher salt.
Assemble the wraps by laying out lavash, spreading Greek yogurt sauce, adding kebabs, and topping with sumac salad. Fold and enjoy!