4	5-ounce (150 g) boneless and skinless chicken breasts, rinsed, patted dry, and pounded thin

2	tablespoons (30 ml) fresh lemon juice

2	teaspoons (10 ml) crushed dried oregano

vegetable cooking spray

4	slices peeled sweet onion

2	12-inch (30 cm) pieces of Naan or other Arabic bread or 4 6-inch (15 cm) pita bread rounds

1/4	cup (9 g) chopped fresh mint

1. Light a grill or start a charcoal fire. Preheat oven to 300°F.
2. Brush chicken breasts on both sides with lemon juice. Sprinkle with oregano.
3. Remove grill top and lightly coat with cooking spray. Return to grill and arrange chicken breasts and onion slices on top of grill. Cook, turning once, for 5 to 6 minutes per side, until chicken juices run clear when prodded with a tip of a sharp knife. Onion slices should take about 3 to 4 minutes per side. Transfer onions to a carving board and cut into strips.
4. When chicken is done; transfer to carving board and cut into 1/2-inch strips. Keep warm.
5. If using Arabic bread, cut in half; if using pita bread, leave whole. Warm in the oven for a few minutes until pliable, but not crisp.
6. Place the chicken and onion strips on the center of each bread piece, sprinkle with mint, and roll up. Pass the Cucumber and Tomato Yogurt Sauce separately to spoon onto each serving.