Shawarma-Spiced Chicken & Feta Wraps

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, half the garlic (all for 4 servings), and half the Shawarma Spice Blend. Cook, stirring, until scallion whites are softened and fragrant, 30 seconds. • Add bulgur, 1 cup water (2 cups for 4), and a pinch of salt and pepper; stir to combine. • Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use in Step 4.

• Open package of chicken* and drain off any excess liquid. Season all over with remaining Shawarma Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. TIP: Lower the heat if chicken begins to brown too quickly. Transfer

• While chicken cooks, in a small bowl, combine yogurt, half the scallion greens, and a drizzle of olive oil. Taste and season with salt and pepper. • Drain any excess water from bulgur; fluff with a fork. • To bulgur, add tomato, half the feta (all for 4 servings), remaining scallion greens, and a drizzle of olive oil. Stir to combine. Taste and season with salt and pepper.

• Place tortillas on a clean work surface. Spread scallion yogurt sauce across bottom third of each tortilla; top with cucumber, chicken, and as much bulgur salad as you like. TIP: If you have time, wrap your tortillas in damp paper towels and microwave for 30 seconds so they’re easier to fold. • Fold 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.