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 teaspoon worcestershire 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

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.

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.

While chicken cooks, prepare the salad by combining the
romaine lettuce, red cabbage and shredded carrot in a large
bowl and toss. Prepare the sandwiches by first microwaving
each pita for 20 seconds. Fold each pita in half like a taco,
then add 1 to 1 1/2 cups of the romaine salad into the bread.
Add about 1/3 cup of diced chicken on top of the salad in the
pita. Pour about a tablespoon of dressing over each sandwich.
Sprinkle about a teaspoon of shredded fresh parmesan on top of
each one and serve.