Hint to those having trouble with the corn tortillas breaking or tearing, before stuffing wrap 2 or 3 at a time in damp paper towels and microwave for about 15-20 seconds. That will soften them (they will be hot, so let them sit for a minute before handling.)

Reviewed On: Nov. 18, 2009

Sauce is spot on but forget the flour and the high calorie deep frying - bake wings at 350 degrees turning once until good and crisp on both sides (little over an hour if from frozen state) sprinkle with a little salt, garlic powder and pepper, then cover with the wing sauce. Just as good and way less fat.

Reviewed On: Oct. 17, 2009

We can't get decent Gyros here in the suburbs of Philadelphia since moving from NY, so I tried this recipe and found the flavors very very close to the real thing. The only change I made is I now add a little more salt. Also make sure to pan fry the slices for a minute or two per side to get a little browning going before putting on the pita. This for a more authentic "gyro joint" experience, as the real "from the spit" gyro meat has a little bit of a crust on it. Good stuff - kudos!!!

Reviewed On: May 15, 2009