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Wendy's Classic Greek Fresh Stuffed Pita

By Todd Wilbur


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The Classic Greek Pita used the same salad base and dressing as the clone for the Chicken Caesar Pita, but replaces the chicken and Parmesan with a Greek topping that's a breeze to make. Even though Wendy's uses a pocketless pita that can be tough to find in stores, you can use the more common pocketed pita, just without opening the pocket. Instead, you heat up the pita, then fill up the center and fold it like a soft taco.  

Source: Even More Top Secret Recipes by Todd Wilbur.

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Dressing
  • 1/2 cup water
  • 1/8 teaspon 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
  • Pinch parsley
  • Pinch oregano
  • Pinch thyme
  • Pinch basil
  • 1 tablespoon grated Romano cheese
  • 1 tablespoon grated Parmesan cheese
  • 2 tablepoons egg substitute
_main
  • 1 cup (4-ounce package) crumbled feta cheese
  • 1/2 cup tomato, seeded and diced
  • 1/4 cup cucumber, thinly sliced and chopped
  • 1/4 cup red onion, diced
  • 6 cups romaine lettuce, chopped
  • 1/4 cup red cabbage, shredded
  • 1/4 cup carrot, shredded
  • 4 pita breads (pocketless, if you can find them)
  • Do This
    • Restaurant/Brand
      Wendy's
    • Instructions

      1. Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for 2 minutes or until it begins to boil rapidly. Add the vinegar, then whisk while adding the oil. Add the bell pepper, salt, garlic powder, Worchestershire, black pepper, parsley, oregano, thyme, and basil. Let the dressing cool for about 15 minutes before adding the cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing even thicker.

      2. Make the Greek topping for the sandwiches by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl.

      3. 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 1/2 to 1/3 cup of the Greek topping to each sandwich.

      7. Pour about a tablespoon of dressing over each sandwich and serve.

      Makes 4 sandwiches.

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