• Wash and dry produce. • Halve, peel, and thinly slice onion. Quarter lemon. Halve tomato and slice into half-moons; season with salt and pepper.

• Add a large drizzle of oil to a hot large pan. Add onion and cook, stirring occasionally, 2 minutes. • Open package of chicken* and drain off any excess liquid. Add to pan with onion; season with Shawarma Spice Blend, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes more.

• While chicken cooks, in a large bowl, whisk together mayonnaise, sour cream, garlic powder, and a squeeze of lemon. (Save the rest for another use.) • Add spinach and toss; taste and season with salt and pepper.

• Wrap tortillas in damp paper towels; microwave for 30 seconds. • Place dressed spinach in a line on the bottom half of each tortilla. Top with tomato, chicken, and cheese (you may have some filling left over––save and serve on the side). • Fold and roll up tortillas to form wraps. Halve on a diagonal. Serve with chips and hummus for dipping on the side. Chicken is fully cooked when internal temperature reaches 165°.