Drain and rinse both tins of jackfruit. Cut the pointy end piece of the jackfruit chunks and cut the ends into slices.
Put the jackfruit into a saucepan and just cover with water. Bring to a boil and simmer for 10 minutes. Drain and leave to stand to steam off, until easy to handle.
Squeeze out any excess water from the jackfruit (put the jackfruit in a towel, dab and squeeze out the water). Put jackfruit in a mixing bowl, then add in the Greek gyro spice mix (cumin, chilli powder, cinnamon, oregano, basil, dill, garlic powder, onion powder, salt and pepper) and the additional ingredients (olive oil, tomato paste, tamari soy sauce, and lemon juice). Mix well and leave refrigerated for at 2 hours (for best results leave overnight).
To cook, heat oven to 200°C. Lay the jackfruit mix evenly on a large flat baking sheet in a single layer and bake for around 30 mins, or until the edges of the jackfruit pieces begin to crisp (but the jackfruit is still succulent).
For the raita, simply combine all the ingredients and stir until smooth.
To put the Gyro together, heat the pitta bread for 1 minute each side in the grill and then spoon a tablespoon of the raita across the pitta bread. Lay a little handful of the Florette salad, 3-4 cucumber slices, a few cherry tomatoes halves, and some red onion slices in a line in the middle of the pitta bread. Top with 3 tablespoons of the jackfruit mix, a couple of small dollops of raita and sprinkle some parsley. Then fold both ends of the pitta bread to complete the Gyro.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!