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 oil (dbl for 4 ppl) 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 oil (dbl for 4 ppl), 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.**

While chicken cooks, combine vinegar and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add spring mix and half the tomatoes. Season with salt and pepper, then toss to combine.

When chicken is almost done, add pitas to the other side of the baking sheet with chicken. (NOTE: For 4 ppl, place pitas 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 pitas so they don't burn!)

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