If the premise is really “as it was when I bought it”, the answer is “you can’t”.
If you are ok with the yufka getting a bit (or quite) soggy and veggies or salad limp, you can pop the whole roll, still wrapped in the foil, into a warm oven. Everything between 80C and maybe 150 C should work, heating time depends on various parameters like thickness of the roll, fillings, oven and roll temperature and the preference of the eater.
The results will be warm. The yufka will probably be rubbery on the outside and mushy on the inside, especially if the filling contains sauce and you chose a low temperature. It may also stick a bit to the foil, especially in a hotter oven.
If you want a crisper exterior, you can experiment with partially unwrapping after the reheating step and slightly toast the roll. How well that is going to work depends on how your seller assembled the thing and how overall soggy it is already.
I personally don’t recommend this approach. When I buy a Yufka (usually at a small vendor’s place), I eat it there and then, because they are best when fresh. It’s street food, not a packed meal. I rather have a lukewarm or cold roll at home, if eating on site is not possible.