Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, roughly chop tomato.Zest, then juice half the lemon (use whole lemon for 4 ppl).Add hummus and lemon zest to a small bowl, then stir to combine. Set aside.

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and Shawarma Spice Blend. Cook, stirring occasionally, until crispy, 6-8 min.**Remove from heat.

Meanwhile, arrange flatbreads on another unlined baking sheet. Toast in the top of the oven, until warmed through, 3-4 min. (TIP: Keep your eye on flatbreads so they don't burn!)Add mayo and 1/2 tbsp (1 tbsp) lemon juice to another small bowl, then whisk to combine. Set aside.

Whisk together half the vinegar, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a large bowl. Add spring mix and tomatoes. Season with salt and pepper, then toss to coat.

Divide toasted flatbreads between plates, then spread hummus over pitas.Top with protein shred gyro filling and salad. Drizzle lemony mayo over each flatbread. Serve with potatoes and remaining mayo for dipping.