Wendy's Classic Greek Fresh Stuffed Pita

Recipe Ingredients

		Dressing
1/2 cup	118ml	Water
1/8 teaspoon	0.6ml	Dry - unflavored gelatin
1/3 cup	78ml	White vinegar
1/2 cup	118ml	Olive oil
1/2 teaspoon	2.5ml	Red bell pepper - minced fine
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Garlic powder
1/4 teaspoon	1.3ml	Worcestershire sauce
1/8 teaspoon	0.6ml	Coarse ground black pepper
1		Parsley
1		Oregano
1		Thyme
1		Basil
1 tablespoon	15ml	Romano cheese - grated
1 tablespoon	15ml	Parmesan cheese - grated
2 tablespoons	30ml	Egg substitute
1		Feta cheese - crumbled
1/2 cup	31g / 1.1oz	Tomato - seed, diced
1/4 cup	36g / 1.3oz	Cucumber - slice thin, chopped
1/4 cup	15g / 0.5oz	Red onion - diced
6 cups	876g / 30oz	Romaine lettuce - chopped
1/4 cup	59ml	Red cabbage - shredded
1/4 cup	27g / 1oz	Carrot - shredded
4		Pita breads

Recipe Instructions

DRESSING: dissolve the gelatin in the water. Heat the mixture in the microwave on HIGH for 2 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.

TOPPING: combine the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl. SALAD: combine the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.

SANDWICHES: microwave each pita for 20 seconds. Fold each pita in half like a taco, then add 1 to 1 1/2 cup of the romaine salad into the bread. Add 1/2 to 1/3 cup of the Greek topping to each sandwich. Pour about 1 TBS of dressing over each sandwich and serve.

Source:
Top Secret Recipes by Todd Wilbur.

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