Step 1: The salad dressing:
Step 2: Mix together gelatin and cold water.
Step 3: Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling.
Step 4: Mix in vinegar then whisk in oil.
Step 5: Mix in finely chopped red sweet pepper, salt, garlic powder, Worcestershire sauce, coarsely ground black pepper, parsley flakes, oregano, thyme and basil.
Step 6: Refrigerate for approximately 15 minutes before mixing in grated fresh Romano cheese, grated fresh Parmesan cheese and egg substitute, until thick. Refrigerate overnight
Step 7: To thicken mixture even more.
Step 8: Preheat kitchen barbecue grill (or hot Skillet)to medium heat.
Step 9: Salt and pepper chicken breasts.( I would sprinkle on some Greek seasoning spice mix to taste)
Step 10: Grill chicken breasts for 5 minutes on each side, until no longer pink inside.
Step 11: Meanwhile
Step 12: Well mix together Romaine lettuce , red cabbage slices and grated carrot into a large bowl.
Step 13: Remove cooked chicken breast from grill
Step 14: Dice chicken breasts into bite sized pieces.
Step 15: Heat each pita bread into microwave oven for 20 seconds.
Step 16: Fill the middle of each pita bread length wise, as a taco, with 1 1/2 cups of lettuce mixture.
Step 17: Top lettuce mixture with approximately 1/3 cup diced chicken .
Step 18: Layer the cucumber, tomatoes and onions to taste
Step 19: Pour 1 tablespoon salad dressing on top of veggies. Evenly sprinkle with finely grated Fresh Parmesan cheese. (You could also use feta cheese crumbles)
Step 20: Roll sandwich in tinfoil and serve.
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