Wendys Garden Ranch Chicken Pita Recipes

WENDY'S GARDEN RANCH CHICKEN PITA

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.

CHICKEN CUCUMBER PITAS

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.