Before starting, preheat the broiler to high.Wash and dry all produce. Cut tomatoes into 1/4-inch pieces.Add hummus and sour cream to a small bowl. Season with half the Shawarma Spice Blend, salt and pepper, then stir to combine. Pat chicken dry with paper towels.

Add chicken, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to a foil-lined baking sheet. Broil in the middle of the oven until golden-brown and cooked through, 6-8 min.\*\*

When chicken is almost done, add flatbreads to the other side of the baking sheet with chicken. (NOTE: For 4 ppl, place flatbreads on a separate unlined baking sheet, toast in the bottom of the oven.) Toast until heated through, 1-2 min. (NOTE: Keep an eye on flatbreads so they don't burn!)

While flatbreads toast, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. Add spring mix and half the tomatoes. Toss to coat.

Thinly slice chicken. Spread hummus sauce over flatbreads. Top flatbreads with chicken, then sprinkle remaining tomatoes and feta over top. Divide wraps and salad between plates.