WENDY'S GARDEN RANCH CHICKEN PITA
Make and share this Wendy's Garden Ranch Chicken Pita recipe from Food.com.
Provided by Timothy H.
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- 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.
Nutrition Facts : Calories 666.8, Fat 45.9, SaturatedFat 8, Cholesterol 53.2, Sodium 652.5, Carbohydrate 37.8, Fiber 2.7, Sugar 2.8, Protein 25
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