Wendy's Garden Ranch Chicken Pita

Recipe by Timothy H.
READY IN: 50mins




  • For the salad dressing, mix together gelatin and cold water. Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling.
  • 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.
  • 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.
  • 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.
  • Meanwhile, well mix together Roman lettuce slices, red cabbage slices and grated carrot into a large bowl.
  • Remove done chicken whites from grill; dice chicken whites.
  • 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.
  • 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.