[Chef Ladybug]

I don't know how much I can contribute to this thread considering that "can't boil water" fits me to a tee, but if you're at a loss on how to wrap up the gyros, my husband uses aluminum wraps and wraps them up like an ice cream cone (maybe I'll post photos of how he makes them... when he makes gyros, of course). As for the pita bread, he pretty much fries them on a frying pan, with veeeery little butter... which may make them a little greasy on the hands but they taste great and in our home, nobody cares about calories -- metabolism hasn't caught up with us, yet. He prefers the frying pan... considering that our toasters are small and square-ish, like all toasters are. He should know about gyros anyway; he ate them in Greece often enough, I think like 5 at a time. Last thing, he doesn't use spices on his gyros. They come out amazing. If it weren't for my stomach pains, I'd never stop eating them.

P.S.: (Editing post a day later--) Now that we've established that I may or may not have an eating disorder (lol), I just remembered that the meat he uses for gyros is souflaqi, although we don't quite have the technology to mount up the meat on a pole and then shave it off little by little like they do in Greece. So we'll eat the meat in tiny little chunks instead of a shaved off spread.