1 lg. round Lahvash
1/2 lb. turkey (shaved)
1 lg. tomato (thinly sliced)
1 tsp. cavenders (Greek seasoning)
8 oz. cream cheese (soft in tub)
1/2 c. chopped parsley
Leaf lettuce, 3 to 4 leaves
1 avocado (thinly sliced)

Dampen Lahvash (must be flexible for rolling). Spread cream cheese over all. Spread or sprinkle cavenders seasoning all over cheese. About 1/4 way from edge, spread parsley across bread. Add thinly sliced tomatoes. Add thinly sliced avocado. Overlay turkey loosely across. Place lettuce (stiff part off) overlapping neatly across.

Fold 1/4 of bread over spread. Tightly roll over bread, jelly roll style (if you have a broken edge on bread, start rolling from that point). If made ahead, cover with damp paper towels, wrap airtight and refrigerate for up to 2 hours.

To serve, cut roll with serrated knife into 12 thick slices. Makes 6 servings of 2 slices each.