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Top Secret
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version of
Wendy's
Classic Greek
Fresh Stuffed Pita |
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Here's a clone for
another of Wendy's four Fresh Stuffed Pitas. This Classic
Greek Pita uses the same salad base and dressing as last
week's clone for the Chicken Caesar Pita, but replaces
the chicken and parmesan with a Greek topping that's very
easy to make. Even though Wendy's uses a special custom
pita that can't be bought in the stores, you can use the
type that most people tend to slice open and fill. You
won't be filling any pockets in this recipe (other than
those in your pants with the money you save). Instead,
you just heat up the pita, and fill it like a soft taco.
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
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
1. 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.
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. (http://www.topsecretrecipes.com)
Serves 4.
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