HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Famous Recipes Wendy's Chicken Caesar Fresh Stuffed Pita Recipe Rating: N/A Printer Friendly Recipe submitted by submitter Ingredients   (view qty in metric system instead) Dressing 1/2 cup water 1/8 teaspoon dry, unflavored gelatin 1/3 cup white vinegar 1/2 cup olive oil 1/2 teaspoon finely minced red bell pepper 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoonWorcestershire sauce 1/8 teaspoon coarse ground black pepper dash parsley dash oregano dash thyme dash basil 1 tablespoon grated Romano cheese 1 tablespoon grated Parmesan cheese 2 tablespoons egg substitute 2 boneless, skinless chicken breasts salt pepper 6 cups romaine lettuce, chopped 1/4 cup red cabbage, shredded 1/4 cup carrot, shredded 4 pita breads 4 teaspoons shredded, fresh Parmesan cheese Directions 1. Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to boil rapidly. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker. 2. Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done. Remove chicken from the grill and dice it. 3. While chicken cooks, prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss. 4. Prepare the sandwiches by first microwaving each pita for 20 seconds. 5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread. 6. Add about 1/3 cup of diced chicken on top of the salad in the pita. 7. Pour about a tablespoon of dressing over each sandwich. 8. Sprinkle about a teaspoon of shredded fresh Parmesan on top of each one and serve. Serves 4. Related Recipes •   Morton's Steakhouse Famous Caesar Salad •   Wendy's Frosty •   Spanish Chicken Stuffed Peppers •   Baked Italian Stuffed Chicken •   Kids Veggie Ranch Nachos •   Olive Garden Stuffed Chicken Parmagiana •   Grilled Chicken Stuffed with Prosciutto and Basil •   Swiss Stuffed Chicken Breasts Supreme •   Buffalo Style Stuffed Potato Skins •   Stuffed Celery •   Baba Ghanouj •   California Stuffed Chicken •   Stuffed Chicken with Mushrooms and Gouda •   Brazilian Chicken and Rice •   Chicken Noodle au Gratin •   Stuffed Round Steak •   Twice-Baked Broccoli Cheese Stuffed Potatoes •   Diabetics Caesar Salad •   Stuffed Shrimp •   Camp Hash View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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