• Wash and dry produce.

• Dice tomato into ¼-inch pieces. Roughly chop olives. Trim and thinly slice scallions, separating whites from greens. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.

Dice tomato into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Roughly chop olives.  Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.

• 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 and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Meanwhile, in a small bowl, combine tomato, olives, scallion whites, half the basil paste (all for 4 servings), and a pinch of salt.

• In a separate small bowl, combine sour cream, feta, mayonnaise, half the Za’atar Spice (all for 4), salt, and pepper.

In another small bowl, combine sour cream, feta, half za'atar seasoning (all the seasoning for 4), a pinch of salt and pepper.

• In a medium bowl, combine cucumber, coleslaw mix, and a large drizzle of olive oil; season with salt and pepper.

• Wrap pitas in damp paper towels; microwave until warm and pliable,
  30-60 seconds. Halve pitas; gently pull apart to create pockets.

• Spread insides of pitas with za’atar feta spread, then fill with chicken, olive basil salsa, and cucumber slaw. Divide pitas between plates and serve with any remaining slaw on the side.