Before starting, preheat your 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 salt and pepper, then stir to combine. Pat chicken dry with paper towels.

Add chicken, 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. (TIP: It's okay if chicken doesn't cook all the way through in this step!) Remove 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. Toast until heated through, 1-2 min per side. (NOTE: Keep an eye on pitas so that 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.