1 8-ounce package cream cheese, softened
1/2 pound bacon, diced and cooked until crisp
1 fresh lahvash
1 medium-size red onion, very thinly sliced
1/2 pound thinly sliced roast turkey breast
4 ripe tomatoes, halved, seeded, and thinly sliced
1 teaspoon ground black pepper
8 to 10 soft lettuce leaves
In small bowl; combine cream cheese and bacon; mix until well blended. On plastic wrap, lay out lahvash; spread with even layer of cream cheese mixture.
On top of cream cheese layer, arrange on layer each of red onion, then turkey, and finally tomatoes, arranging ingredients to cover previous layer completely. Sprinkle black pepper over tomato layer; top with layer of lettuce leaves, tearing if necessary, to cover tomatoes.
Starting from one short side of the lahvash, tightly roll up lahvash and toppings, jelly-roll style. Wrap in plastic wrap; refrigerate at least 2 hours or overnight. To serve, trim ends of lahvash slightly with serrated knife; slice lahvash cross-wise into 8 pieces.
