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1
Combine 3 T lemon juice, soy sauce, garlic and 1 tsp of the oregano in a gallon Ziploc bag. Add the chicken, turn to coat.
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2
Allow the chicken breast to marinate for 30 minutes a room temperature or overnight in the refrigerator.
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3
Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 tsp lemon juice, olive oil and the remaining 1 tsp oregano.
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4
Stir to combine and allow to sit at room temperature for 30 minutes.
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5
For the yogurt sauce, whisk together the yogurt, garlic, walnuts and olive oil. Cover and refrigerate until ready to use.
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6
Preheat a grill pan to medium heat and coat with cooking spray.
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7
Grill the chicken breasts and onion rings for 8-10 minutes, turning frequently. (Grill until chicken is no longer pink in the thickest portion of the breast.).
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8
Remove chicken and onion rings from pan and set aside to cool. Slice the chicken into thin pieces.
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9
To assemble the sandwiches, cut each pita in half and split.
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10
Place several slices of grilled chicken, 3-4 slivers of onion, 1 T of the tomato-feta mixture, lettuce, olives and 1-2 slices of bacon to each pita.
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11
Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and pepper, to taste.
