Pita Gyros me Tyrokafteri is the standard pita gyros built with tyrokafteri, a spicy whipped feta spread, used either in place of tzatziki or alongside it. The angle here is the swap itself: trading the cool garlic-yogurt that normally binds a gyros for a hot, salty, chili-spiked cheese paste, and what that single substitution does to the balance of the wrap.
The build runs in the usual order. A warm pita off the griddle, brushed soft; the sauce smeared onto the bread; carved gyros straight off the vertical spit; tomato; raw onion; a handful of fries packed in before the round is rolled into a cone. The difference is the sauce layer. Good tyrokafteri is whipped feta loosened with olive oil and roasted hot pepper, thick enough to coat the bread and cling to the meat without running. Used in place of tzatziki it still does the binding job, glues the filling to the pita, but it trades cool acidity for heat and concentrated salt, so the rest of the wrap has to carry the freshness instead: ripe tomato doing real work, onion cut fine, the meat carved juicy rather than dry. Sloppy execution is a thin, greasy tyrokafteri that slides off the bread and leaves the cone dry, or a heavy double-dose of it that buries the gyros under one salty-spicy note with nothing cutting it. When it is paired with the tzatziki rather than instead of it, the two have to be dosed against each other so the wrap is not flooded; both are creamy, and too much of each turns the paper to mush before the first bite.
How it shifts comes down to whether the spread leads or accents and how much heat the shop builds in. Some kitchens make a gentle, barely warm tyrokafteri that works almost like a richer tzatziki; others push the chili hard so the wrap is genuinely hot and the feta salt is forward, which suits drinkers and people who want the gyros to bite back. A version with both sauces reads creamier and milder than the spread alone. The tyrokafteri itself, which peppers go in, how the feta is whipped, how much oil it takes, deserves its own article rather than being crowded in here; at this entry the variable is its presence in the sauce slot and how a careful shop keeps the heat and salt from flattening everything underneath.