Shawarma-Spiced Chicken & Feta Naan Wraps

Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

While potatoes roast, drain pickle; roughly chop. Trim and halve tomato lengthwise, then thinly slice crosswise into half-moons; season with salt and pepper.

In a small bowl, combine sour cream, mayonnaise, remaining garlic powder, a squeeze of lemon juice, a pinch of salt, and pepper.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, Shawarma Spice Blend, a pinch of salt, and pepper; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

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