• Wash and dry produce.

• Drain chickpeas. Trim and quarter cucumber lengthwise; slice into ½-inch-thick quarter-moons. Dice tomato into ¼-inch pieces. Trim and thinly slice scallion greens (save whites for another use). Quarter lemon.

• Place pulled pork* in a large bowl; using two forks (or your hands), shred into smaller pieces.

• In a large, preferably nonstick, pan, combine pulled pork, chickpeas, and Shawarma Spice Blend over medium-high heat. Cook, stirring and breaking up meat, until warmed through, 3-4 minutes.

• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.

• In a medium bowl, combine cucumber, tomato, scallion greens, yogurt, juice from half the lemon, and a pinch of salt and pepper.

• Place tortillas on a clean work surface. Add pork and chickpea mixture to bottom two-thirds of each tortilla. Top with cucumber salad. Fold up bottom edge of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.

• Halve wraps on a diagonal; divide between plates. Serve with remaining lemon wedges on the side. ***Pulled Pork is fully cooked when internal temperature reaches 160°.***