More of a concept or a technique rather than a single coherent recipe. The short version of it is: Store brand individual naan bread makes for great bread to make gyro/donair style wraps. It holds together far better than most generic pita pockets, and since you don't have to separate they layers, there is no risk of it tearing.

• Toaster or toaster oven
• Frying pan and spatula to cook fillings

Naan wraps are super flexible, but here are two variants we have made several times. The important thing is finding some pre-baked naan at your local grocery store. Our local store brand has thicker broad uniform naan breads that feel a bit more like pizza dough than traditional naan. In fact, we frequently use them to make Naan Pizza. Depending on what you have available, it might be better to make similar wraps with pita bread or other bakery flat breads. The most important thing for us is that this is easy. Make the meat, lightly toast the bread and make a wrap.

• 1 package of hot pot frozen pork shoulder rolls sliced into pieces
• 1 teaspoon fish sauce
• 2-3 cloves of minced garlic
• 1 tablespoon dark soy sauce
• 1 teaspoon brown sugar
• A splash of rice vinegar
• A couple grinds of salt and pepper

• 1-2 small cucumbers cut into spears
• 1 small jalapeno pepper cut into spears
• A bit of mayonnaise
• A few sprigs of cilantro, if you enjoy it
• Vietnamese Pickled Daikon and Carrots

1. Place the pork into a lightly oiled frying pan, toss with salt and pepper, then let sit for a minute or two to sear on one side. Add the fish sauce, sugar, garlic and soy sauce. Stir fry until cooked, deglazing with a splash of rice vinegar.
2. Spread a thin layer of mayonnaise on one side of the wrap, add the meat and top with cucumbers, pickles, jalapeno and cilantro. Fold into a taco shape and dig in.

• 2-4 boneless skinless chicken thighs.
• Half a tub of plain greek yogurt. (use the other half to make Home Made Tzatziki)
• 2 tablespoon smoked paprika
• 2 tablespoon dried oregano
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon cumin
• 2 tablespoons minced garlic

• 1-2 small cucumbers halved or quartered, sliced very thin
• 1/3 of a red onion sliced very thin
• 10-12 cherry tomatoes, sliced in half
• 1-2 tablespoons of diced feta cheese

• Cut the chicken thighs into bite sized pieces and marinade in yogurt and spices for at least 2 hours, preferably overnight.
• Cook chicken and marinade in a frying pan over medium high heat. The marinade will produce a lot of liquid initially, but will reduce down into a yogurt crust as the chicken cooks.
• Add the chicken to the toasted naan wraps, top with veggies and tzatziki. Optionally add hot sauce or jalapeno peppers. Fold into a taco shape and dig in.

My own experimentation.