Wendy's Classic Greek Fresh Stuffed Pita

Wendy's Classic Greek Fresh Stuffed Pita

Dressing:
1/2 cup water
1/8 teaspoon dry -- unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon red bell pepper -- minced fine
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 dash parsley
1 dash oregano
1 dash thyme
1 dash basil
1 tablespoon Romano cheese -- grated
1 tablespoon parmesan cheese -- grated
2 tablespoons egg substitute

Sandwich:
1 4 oz pkg feta cheese -- crumbled
1/2 cup tomato -- seed, diced
1/4 cup cucumber -- slice thin, 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

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.