trying to determine how to wrap a pita like the shwarma/falafel places do it (although I honestly beleive there is a pita (& tortialla!) conspiracy afoot…); this time I tried dividing the pita (leathery dry type, not soft doughy type) into two thin layers, then offsetting them so there’s a 2-layer area for the loading of the ingredients (see pic below); then the tuck (pic?) and tight roll, directly into a wax-paper or tinfoil (why not both?) wrap.
Overlapping is the secret! 
Leftrover chicken tendies, refried beans, shredded cheddar, leftover KFC corn, and Valentia host sauce. 
Even with semi-fragile pita, confidence is high structural integrity will be maintained. 
… indeed, things held together well. A++++, will eat again.
