Arrange the pitas in a single layer on a baking sheet, and broil 2 minutes or until toasted.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan; sauté 2 minutes or until done. Add soybeans, chopped tomatoes, wine, lemon juice, and garlic; cook 1 minute or until thoroughly heated, stirring constantly. Combine the chicken mixture, toasted pitas, halved tomatoes, onion, and mint, tossing gently.