Put all the ingredients in the food processor and process until you have a smooth white consistency.
Take roughly 3 heaped tbsp of mixture and put it onto a teflex sheet, using the back of the spoon smooth the mixture out into a large circle around 22cm in diameter. You should get about 4 large pita breads. Alternatively you can make small circles roughly 9cm in diameter for finger food style gyro.
Put the trays into the dehydrator and dehydrate for 4 hours. Flip the breads over and remove the teflex and dehydrate for a further 2-3 hours or until the bread is dry but still a little soft and pliable.
Grind the walnuts in the food processor and then add the onion and fresh tomato. Drain the dried tomatoes, reserving the soak water and add them to the food processor, roughly blend the ingredients. Add the vinegar, soak water (add more if required), garlic, herbs and seasoning and blend until you have a smooth red paste.
Using a teaspoon take a spoon full of the mixture and blob it onto a teflex sheet, roughly squash the blob with the back of the spoon to add texture to the ‘meat’ pieces. Do this until the mixture is finished.
Put in the dehydrator at 125oC for 4 hours, flip the pieces over and remove the teflex and dehydrate for a further 3 hours or until you have the texture you desire.
Wash the cucumber and leaving the skin on cut into it length wise then go ahead and continue cutting as if you were slicing it into rounds. You should be left with long thin slices of cucumber (you can also use a mandolin or spiraliser to cut the cucumber and onion if you prefer). Put the cucumber and onion onto some kitchen towel and leave to the side while they release some of their water.
In the meantime cut the avocados in half remove the stone (do not dispose of the stone) scoop out the flesh and place in the food processor with the salt, pepper, lemon juice and garlic. Process until the avocado is smooth.
Place the avocado mix in a bowl with the cucumber, onion and mint and mix well with a spoon. This dip is best served straight away however it can be stored in an airtight container in the fridge for a few hours with no change to taste, place the avocado pit in the container with the tzatziki to prevent the avocado going black. Please note that the ingredients will release some water. If any of the tzatziki makes it to the fridge for later you will need to stir the juices back into the tzatziki before serving.
Take one large pita wrap and place it half way up a sheet of grease proof paper. Start by adding some shredded lettuce leaving a small part uncovered towards the bottom of the wrap, add some sliced tomatoes and sliced onion then spoon over some tzatziki add your 'meat pieces' and a sprinkling of parsley.
Gently fold the bottom of the wrap up and proceed to fold the sides in so that your fillings are safely enclosed in the wrap and only poking out the top. Wrap the grease proof paper around your wrap and twist the bottom so as to hold the wrap closed and keep it all in place.
Alternatively if you are having a party or prefer finger foods you could make small wrap rounds around 9cm in diameter and then layer the other ingredients on top. The possibilities and combinations are endless.