Wash and dry produce.

Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Halve lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces.

Pat steak* dry with paper towels, then thinly slice. Season with Shawarma Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook, stirring occasionally, until cooked to desired doneness, 4-6 minutes.

While steak cooks, in a small microwave-safe bowl, combine onion, juice from half the lemon (whole lemon for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave until onion is tender, 30-40 seconds. Set aside to pickle.

Add lettuce, tomatoes, feta, and vinaigrette to a large bowl; toss to combine.

Wrap pitas in damp paper towels and microwave until warm and pliable, 20-30 seconds.

Place steak in a line across the middle of each pita. Top with as much salad as you like. Drizzle with smoky garlic herb sauce; top with as much pickled onion (draining first) as you like and as much hot sauce as you like. Fold pitas in half to form wraps.

Divide wraps between plates and serve with any remaining salad on the side.