BBS:      TELESC.NET.BR
Assunto:  Wendy's Classic Greek Fresh Stuffed Pita
De:       Ben Collver
Data:     Wed, 22 Apr 2026 07:19:22 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wendy's Classic Greek Fresh Stuffed Pita
 Categories: Copycat, Sandwiches, Wendys
      Yield: 4 Servings
 
MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Water
    1/8 ts Dry; unflavored gelatin
    1/3 c  White vinegar
    1/2 c  Olive oil
    1/2 ts Red bell pepper;
           - finely minced
    1/2 ts Salt
    1/4 ts Garlic powder
    1/4 ts Worcestershire sauce
    1/8 ts Black pepper; coarse ground
      1 ds Parsley
      1 ds Oregano
      1 ds Thyme
      1 ds Basil
      1 tb Romano cheese; grated
      1 tb Parmesan cheese; grated
      2 tb Egg substitute

MMMMM---------------------------PITAS--------------------------------
      1 c  Feta cheese (4 oz);
           - crumbled
    1/2 c  Tomato; seeded & diced
    1/4 c  Cucumber;
           - thinly sliced & chopped
    1/4 c  Red onion; diced
      6 c  Romaine lettuce; chopped
    1/4 c  Red cabbage; shredded
    1/4 c  Carrot; shredded
      4    Pita breads
 
  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.
  
  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 boil rapidly. 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.
  
  Make the Greek topping for the sandwiches by combining the crumbled
  feta cheese, tomato, cucumber, and red onion in a small bowl.
  
  Prepare the salad by combining the romaine lettuce, red cabbage, and
  shredded carrot in a large bowl and toss.
  
  Prepare the sandwiches by first microwaving each pita for
       20    seconds.
  
  Fold each pita in half like a taco, then add 1 to 1-1/2 cups of the
  romaine salad into the bread.
  
  Add 1/2 to 1/3 cup Greek topping to each sandwich.
  
  Pour about 1 tb dressing over each sandwich and serve.
  
  Recipe FROM: 
 
MMMMM
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