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Wendy's Classic Greek Fresh Stuffed Pita Low-Fat

By Todd Wilbur


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In 1997, Wendy's announced its IPO—also known as the Initial Pita Offering—on the floor of the New York Stock Exchange. Wendy's CEO Gordon Teter rang the bell to open the day of trading while Wendy's stock traders on the floor munched out on four varieties of the pita sandwiches, including this one, the Classic Greek Fresh Stuffed Pita.

For our low-fat clone, well cut a gaggle of grams by making the dressing fat-free, and then well use low-fat feta cheese. Following this secret formula below, you can turn what is normally a 20-fat-gram sandwich into one that weighs in with only 2.5 grams.

Nutrition Facts
Serving size–1 sandwich
Total servings–4
Calories per serving–240 (Original–440)
Fat per serving–2.5g (Original–20g)

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

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Fat-Free 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
  • 1 cup crumbled low-fat 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 large pita breads
  • 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 until thick.

      2. Make the Greek topping for the sandwich 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 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 each with 1 to 1 1/2 cups of romaine salad.

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

      6. Pour about a tablespoon of the dressing over each sandwich, and serve.

      Makes 4 sandwiches.

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