Fish roll in pita bread

If I make a roll of canned pink salmon, then first of all I do fish. I pour the juice out of the jar, and chop the pink salmon together with the bones with a fork. I add herbs, garlic (optional), mayonnaise. I mix everything thoroughly and spread a thin layer on a sheet of pita bread. After that, the pita bread should be rolled into a tight roll, packed with cling film and left in the refrigerator for at least an hour. To make the pita bread perfectly soaked, it is best to leave it overnight or for 6 hours. The main thing is that the filling of the roll is not too liquid, since the dough can go limp. If you make a roll with chicken, then it will require a little more mayonnaise, since poultry meat is slightly drier than canned fish. And, therefore, the roll may turn out to be dry, and therefore it will be bad to keep the shape. You can also use mushrooms, canned tuna, meat.