Clean the red cabbage and cut it into fine strips until the stalk. Heat vinegar and sugar, drizzle over the cabbage and knead with your hands. Clean and wash iceberg lettuce, tomatoes and cucumber.
Thinly slice tomatoes and cucumber, cut iceberg lettuce into small pieces. Wash parsley, shake dry, chop. Peel garlic, press through a garlic press. Mix with yoghurt, season with salt.
Wash the turkey, dab dry and cut into fine slices. Peel and halve the onion and cut into strips. Heat oil in a pan. Fry the onion and meat for about 5 minutes while turning, season with gyros spice, add parsley.
Bake flatbread in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes, quarter it and cut a deep pocket into each. Fill with prepared ingredients.
Drizzle yoghurt over it and season with crushed chilli.