Ingredients for Wendy's Classic Greek Fresh Stuffed Pita By Todd Wilbur
- 1/4 cup cold water
- Unflavored Gelatin
- White Vinegar
- Olive Oil
- Red Bell Pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Worcestershire Sauce
- Fresh Coarse Ground Black Pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Romano Cheese
- Parmesan Cheese
- 2 large eggs (or 2 tablespoons egg substitute)
- 1/2 cup crumbled feta cheese
- Tomatoes
- 1/2 cup chopped cucumber
- 1/4 cup thinly sliced red onion
- 5 cups chopped romaine lettuce
- 1 cup shredded red cabbage
- Carrot
- Pita Breads
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How to Make Wendy's Classic Greek Fresh Stuffed Pita By Todd Wilbur
- **Make the Dressing:** In a small bowl, sprinkle 1 packet (1 tbsp) of unflavored gelatin over 1/4 cup cold water. Let it bloom for 5 minutes.
- **Bloom the Gelatin:** Heat the gelatin mixture in the microwave on high for 2 minutes, or until it begins to boil rapidly and is completely dissolved. Stir gently to ensure no lumps remain.
- **Whisk in the Acids and Oil:** Add 2 tablespoons of white wine vinegar to the warm gelatin mixture. Whisk constantly while slowly pouring in 1/2 cup of olive oil in a slow stream to create an emulsion.
- **Add Seasonings:** Stir in 1/2 cup finely chopped green bell pepper, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, 1/2 teaspoon black pepper, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh oregano, 1 teaspoon dried thyme, and 1 teaspoon dried basil.
- **Cool and Thicken:** Let the dressing cool completely for 15-20 minutes. Then, whisk in 1/4 cup shredded cheddar cheese (or substitute), and 2 large eggs (or 2 tablespoons of egg substitute).
- **Chill for Maximum Thickness:** Whisk the dressing until slightly thicker. For best results, chill in the refrigerator overnight.
- **Prepare the Greek Topping:** In a small bowl, combine 1/2 cup crumbled feta cheese, 1/2 cup chopped tomatoes, 1/2 cup chopped cucumber, and 1/4 cup thinly sliced red onion.
- **Make the Salad:** In a large bowl, combine 5 cups chopped romaine lettuce, 1 cup shredded red cabbage, and 1/2 cup shredded carrots. Toss gently to combine.
- **Warm the Pitas:** Microwave each pita individually for 20 seconds to soften.
- **Assemble the Pitas:** Fold each pita in half like a taco. Fill each with 1 to 1 1/2 cups of the romaine lettuce salad.
- **Add the Greek Topping:** Top with 1/2 to 1/3 cup of the Greek topping.
- **Dress it Up:** Drizzle about 1 tablespoon of the chilled dressing over each sandwich.
- **Serve Immediately:** Enjoy your homemade Wendy's-style Greek pita!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
19g
Fat
44g
Carbs
13g
