Wendy’s Classic Greek Fresh Stuffed Pita

Wendy’s Classic Greek Fresh Stuffed Pita




1 cup crumbled feta cheese
6 cups romaine lettuce (chopped)
1/2 cup tomato (seeded and diced)
1/4 cup cucumber (thinly sliced and chopped)
1/4 cup red cabbage (shredded)
1/4 cup red onion (diced)
1/4 cup carrot (shredded)
4 pita breads

Dressing
1/2 cup water
1 pinch 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 pinch ground black pepper
1 pinch parsley
1 pinch oregano
1 pinch thyme
1 pinch basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute


The dressing is made by dissolving the gelatin in the water. Heat in the microwave on high for two minutes or until it begins to boil rapidly. Add the vinegar and whisk the oil into it. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, basil and thyme. Let the dressing cool for about 15 minutes before you begin to add the cheese and egg substitute. Whisk until slightly thicker, and then chill. Overnight refrigeration makes the dressing thicker, if so desired.
The Greek topping is made by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl.
The salad is prepared by mixing the romaine lettuce, red cabbage and shredded carrot in a large bowl and then tossing.
Make the sandwiches by microwaving each pita for 20 seconds.
Then, fold each pita in half as you would a taco, and add 1 to 1 1/2 cups of the romaine mix into the bread.
Top with 1/2 to 1/3 cup of the Greek topping onto each sandwich.
Pour a tablespoon of the dressing over each sandwich and serve immediately.