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Wendy's Chicken Caesar Fresh Stuffed Pita Reduced-Fat

By Todd Wilbur


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Publicity stunt alert. For one day in 1997, St. Petersburg, Florida, became "St. Pitas-burg" to celebrate the introduction of Wendy's Fresh Stuffed Pita sandwiches. Over 40,000 balloons formed a giant pita sandwich at a local Wendy's restaurant, while local residents and Wendy's staff learned the "art of eating a pita" from pita eating experts.

The Chicken Caesar Fresh Stuffed Pita was one of those pitas introduced on that glorious day. See if you can figure how to eat this clone version, made with much less fat, all on your own.

Nutrition Facts
Serving size–1 sandwich
Total servings–4
Calories per serving–283 (Original–490)
Fat per serving–5g (Original–18g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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Dressing
  • 2 teaspoons arrowroot
  • 1/2 cup water
  • 3 tablespoons white vinegar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon finely minced red bell pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon coarsely ground black pepper
  • Pinch dried parsley
  • Pinch dried oregano
  • Pinch dried thyme
  • 1 tablespoon grated Romano cheese
  • 1 tablespoon egg substitute
_main
  • Oil cooking spray
  • 2 skinless chicken breast fillets
  • Salt
  • Ground black pepper
  • 6 cups romaine lettuce, chopped
  • 1/4 cup red cabbage, shredded
  • 1/4 cup carrot, shredded
  • 4 large pita breads
  • 4 teaspoons shredded, fresh Parmesan cheese
  • Do This
    • Restaurant/Brand
      Wendy's
    • Instructions

      1. Make the dressing by dissolving the arrowroot in the water. Heat the water in the microwave for 1 to 1 1/2 minutes or until it begins to boil. Add the remaining ingredients except the Romano cheese and egg substitute, and let the mixture cool. When the mixture has reached room temperature, add the cheese and egg substitute. Cover and chill this dressing until it's thick.

      2. Preheat a barbecue or indoor grill to medium heat. Spray a little oil cooking spray on each chicken breast. Salt and pepper the chicken, then grill it for 5 minutes per side or until done. Remove the 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. Fold each pita in half like a taco, then fill them with 1 to 1 1/2 cups of romaine salad each.

      5. Add about 1/3 cup of diced chicken on top of the salad in the pita.

      6. Pour about a tablespoon of dressing over each sandwich.

      7. Sprinkle about a teaspoon of shredded fresh Parmesan on top of each sandwich, and serve.

      Makes 4 sandwiches.

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