Wendy's Garden Ranch Chicken Pita

READY IN: 50mins
Recipe by Timothy H.

Wendy's Ranch in Columbus Ohio!

Top Review by PSU Lioness

Can I say that I love you for posting this?? I have been missing these things since they discontinued them. I ate them non-stop while I was pregnant with my first son and I was crushed when they went missing from the menu. This was very close to what I remember (probably because I've been using bottled ranch dressing) and I cannot stop eating them again! I made them to eat for lunch and I have eaten them the past 2 days and I'm seriously considering eating another one tomorrow. Next round I will make the ranch in the recipe but they are great either way. Thank you so much!

Ingredients Nutrition


  1. For the salad dressing, mix together gelatin and cold water. Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling.
  2. Mix in vinegar then whip in oil. Mix in finely chopped red sweet pepper, salt, garlic powder, Worcestershire sauce, grossly ground black pepper, parsley flakes, oregano, thyme and basil.
  3. Refrigerate for approximately 15 minutes before mixing in grated fresh Romano cheese, grated fresh Parmesan cheese and egg substitute, until thick. Refrigerate overnight to thicken mixture even more.
  4. Preheat kitchen barbecue to medium heat. Salt and pepper chicken whites. Grill chicken whites for 5 minutes on each side, until no longer pink inside.
  5. Meanwhile, well mix together Roman lettuce slices, red cabbage slices and grated carrot into a large bowl.
  6. Remove done chicken whites from grill; dice chicken whites.
  7. Heat each pita bread into microwave oven for 20 seconds. Fill the middle of each pita bread length wise, as a taco, with 1 1/2 cups of lettuce mixture.
  8. Top lettuce mixture with approximately 1/3 cup chicken dices. Pour 1 tablespoon salad dressing on top chicken dices. Evenly sprinkle with finely grated Fresh Parmesan cheese. Roll, and serve.

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