• Mix all spices for the shawarma blend in a bowl. Set aside 2 tablespoons to use now and store the rest in an airtight jar in the pantry for another time.
  1 ½ teaspoons za’atar, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ¾ teaspoon ground cardamon, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ¼ teaspoon flakey salt, 1 ½ teaspoons cracked black pepper, 1 teaspoon ground ginger, ½ teaspoon ground turmeric, 1 teaspoon ground coriander, 1 ½ teaspoon ground cumin
• In a large bowl or a gallon-size zip-top storage bag, combine chicken, olive oil, lemon juice, and 2 tablespoons of the shawarma blend. Stir to coat the chicken well. Cover the bowl or seal the bag tightly and marinated in the refrigerator for at least 3 hours. Chicken can be cooked immediately but the flavor will not be as flavorful.
  3 boneless skinless chicken breasts , 1 ½ tablespoons olive oil, 1 to 2 teaspoons lemon juice, 2 tablespoons shawarma blend
• While chicken marinates, make the yogurt sauce. Mix the yogurt, garlic, cumin, a pinch of salt and pepper, and ½ teaspoon of the lemon juice in a small bowl. Taste and add more salt, pepper, and/or lemon juice as desired. Cover and refrigerate if not using immediately.
  ½ cup plain yogurt, 1 small garlic clove, ⅓ teaspoon ground cumin, Good pinch of salt and pepper, ½ to 1 teaspoon lemon juice
• When ready to cook, heat a large non-stick griddle pan or skillet over medium heat. Add 1 tablespoon of olive oil. When the oil and pan are hot, add the marinated chicken to the pan in an even layer. Allow to cook undisturbed for 4 to 5 minutes, or until the first side is nicely charred. Flip the chicken pieces and cook on the other side for 3 to 4 minutes or until an instant-read thermometer inserted in the center reads 165°F.
• Alternatively, preheat air fryer to 390°F. Spray with olive oil; add chicken and spray the top of the chicken with a little more oil. Cook for 8 to 10 minutes or until an instant-read thermometer inserted in the center reads 165°F.

TO SERVE

• To make a wrap, smear flatbread with yogurt sauce and top with shredded lettuce, tomatoes, onion, chicken, feta and a sprinkle of cilantro. Roll up and enjoy.
  4 flatbreads, 1 cup shredded lettuce, 2 large tomatoes, ⅓ small red onion, ⅓ cup feta, 1 tablespoon fresh cilantro