Can this be called a gyro?

Recently, when I was watching youtube, I stumbled upon a video about a famous greek gyro. I decided to make my own version of it and tailor it to my parents' requirements, so this is a mock-chicken gyro (if such a thing exists) made with whole wheat flour. If it were up to me, I'd make it with flour and actual meat, but such are the rules of the kitchen in which I cook.

Anyways, here's the breakdown. Whole wheat pita, tzatziki, freshly pickled onions, mock chicken, fresh tomatoes, french fries, cheese and dill. 

Fresh pita. You could decide to buy pita at a store, but this makes them much nicer and softer. I've linked the recipe below, but here are a few tips. First off, if you're using only whole wheat flour, use about 3/4ths of the recommended amount and then add as needed. Whole wheat flour is much firmer, so you tend to get the same consistency of dough with less flour. Secondly, what this recipe doesn't say is that the dough is actually quite sticky. I'd recommend oiling the bowl after cleaning it, so that the dough doesn't stick when resting. Finally, once you've rolled out your pitas, I'd recommend making little dimples throughout the pita with your fingers. It'll give it a much more handmade look. 

Tzatziki. This is really simple. Grate cucumbers, mix with a good amount of salt, leave for a few hours. Mix with yoghurt and whatever you think will taste good. I personally prefer adding some lemon zest and a bit of dill

Pickled onions. Onions are fine just raw, but pickling them makes the roll a bit easier to eat. Basically, mix equal parts water and white vinegar with a bit of sugar and salt. Heat in a saucepan until sugar dissolves. Slice a few onions and drop them into a jar and pour the vinegar mixture over them. Let this sit for around a day if possible. The longer you leave it, the better the mixture will be. 

Mock chicken. Prep the chicken as recommended and brine in a mixture of buttermilk, chilli powder, garlic powder, salt and some pickle juice. I made my gyro on a big skewer and sliced off the ends as they began to cook. In this case, it kind of worked, but not so much...I'd recommend doing it with mock lamb or mock beef, which is much tougher and will probably stay on the stick nicely. 

Fresh tomatoes. What more is there to say? I'd recommend slicing them like the onions. 

The fries. Slice your potatoes and place them in a bowl with water. Mix them around until the water becomes cloudy and then drain the bowl. Repeat this a few times until the water runs clear. Now, add some of your vinegar, a bit of lemon juice, some chilli powder, some fresh parsley and some more water into the bowl and cover for a few hours. Then, fry at 150°C for 5 minutes. Let them cool for a few minutes and then fry again at 200°C until they're a beautiful golden brown. Hit with a bit of salt as they come out of the oil.

Pita first, then tzatziki (not too much, you want to feel the other textures), pickled onions (again, not too much, they can be overpowering), mock chicken, tomatoes, fries and then a bit of melted cheese (nothing special here). Top with a bit of dill and serve. 

Pita bread - https://cooking.nytimes.com/recipes/1016071-homemade-pita-bread