Name: Wendy's Chicken Caesar Fresh Stuffed Pita
Ingredients: 1/2 c Water; 1/8 ts Dry; unflavored gelatin; 1/3 c White vinegar; 1/2 c Olive oil; 1/2 ts Finely minced red bell pepper; 1/2 ts Salt; 1/4 ts Garlic powder; 1/4 ts Worcestershire sauce; 1/8 ts Coarse ground black pepper; 1 ds Parsley; 1 ds Oregano; 1 ds Thyme; 1 ds Basil; 1 tb Grated Romano cheese; 1 tb Grated Parmesan cheese; 2 tb Egg substitute; 2 Boneless; skinless chicken breasts; Salt; Pepper; 6 c Romaine lettuce; chopped; 1/4 c Red cabbage; shredded; 1/4 c Carrot; shredded; 4 Pita breads; 4 ts Shredded; fresh parmesan

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats	Fast food		4	Servings

INGREDIENTS

1/2	c	Water
1/8	ts	Dry; unflavored gelatin
1/3	c	White vinegar
1/2	c	Olive oil
1/2	ts	Finely minced red bell pepper
1/2	ts	Salt
1/4	ts	Garlic powder
1/4	ts	Worcestershire sauce
1/8	ts	Coarse ground black pepper
1	ds	Parsley
1	ds	Oregano
1	ds	Thyme
1	ds	Basil
1	tb	Grated Romano cheese
1	tb	Grated Parmesan cheese
2	tb	Egg substitute
2		Boneless; skinless chicken breasts
		Salt
		Pepper
6	c	Romaine lettuce; chopped
1/4	c	Red cabbage; shredded
1/4	c	Carrot; shredded
4		Pita breads
4	ts	Shredded; fresh parmesan

INSTRUCTIONS

DRESSING
PITA
Top Secret Recipes version of Wendy's Chicken Caesar Fresh Stuffed Pita
Early in 1997 Wendy's introduced its selection of cold "Fresh Stuffed" pita
sandwiches -- a nice change of pace from the typical fast food fare.
Basically what you're getting is a small salad wrapped in a warm pita
bread. You might be saying to yourself "That doesn't sound like much for 3
bucks!" Then I would have to say, "Perhaps, but what if you could make a
clone yourself for a mere fraction of that?" You would probably say, "Cool,
man! Lay it on me." And then I would just say, "Already did."
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
rapidly boil. 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. (http://www.topsecretrecipes.com)
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 18, 1998

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