Classic Greek Fresh Stuffed Pita (Wendy’s)

Classic Greek Fresh Stuffed Pita (Wendy’s)

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Flashback to 1996: Wendy’s has a Superbar (Salad Bar with hot foods), an oval, flat fish fillet sandwich (the patty was bigger than the bun), a Smoky Bacon Cheeseburger, Monterey Ranch & Bacon Ranch Chicken sandwiches, Chicken Cordon Bleu, and… Fresh Stuffed Pitas. And of course, the introduction of the ever-popular spicy chicken sandwich.

Oh, ’90’s, I miss you so. I used to wear dresses & skirts, so much plaid, chunky heeled shoes, babydoll t-shirts under spaghetti-strap dresses, and overalls – overall shorts, overall mini skirts, in blue jean and black cotton. And silver tank tops with matching lipstick. So. Weird.

Okay, enough fashion flashback, just look at a JCPenney catalog, let’s get back to the food flashback – the kaiser rolls and pita breads.

Fresh Stuffed Pita selections:

  • Classic Greek
  • Garden Ranch Chicken
  • Chicken Caesar
  • Garden Veggie

Greek & Veggie had the same base:

  • Flat Pita shell
  • Romaine Lettuce Blend (With Shredded Carrot & Red Cabbage)
  • Fresh Veggie Blend (Diced Red Onion, Tomato, Cucumber)
Classic Greek Fresh Stuffed Pita

Romaine Lettuce Blend

You could make the Romaine Lettuce Blend yourself, combining 6 c. chopped romaine lettuce, 1/4 c. shredded red cabbage & 1/4 c shredded carrot, or you can just pick up a bag of Fresh Express Premium Romaine Salad. It might be less lettuce than if you made it yourself, but you want more room for that delicious veggie blend, don’t you?

Fresh Veggie Blend

For the Fresh Veggie Blend, I try to make a bit more, and it depends on the size of the vegetables just how much leftover I’ll have. I use 2 small-to-medium ripe red tomatoes, one cucumber and about 1/4 – 1/8 of a red onion. I often forget to seed the tomato, I suppose that’s why it ends up being so messy. Try seeding your tomato before dicing it up, or use some firm Roma tomatoes, which I find easier to seed.

I love my veggie chopper. It looks just like this one here, but there’s no brand stamp on it. Mine did not come with different size/interchangeable blades, but there are lots of commercial vegetable dicers out there. Be sure to choose one that you will love – pay attention to the assembly, disassembly, storage and care. They might have different feet, too. I saw one with suction cup feet. For me, that’s not necessary – it’s heavy enough and the rubber is sticky enough to keep it secure for a few slams (or a lot).

It is tall and hard to store, but well worth it and fun to use. No more crying over diced onions! I just slice, then place the slice on the chopper and chop with a small bowl underneath to catch it.

Fresh Stuffed Pita

Classic Greek Pita

To make the Greek Pita, add crumbled Feta cheese & either Caesar dressing or Italian dressing (based on your personal preference and what’s in your fridge).

Veggie Pita

To finish off the Veggie Pita, just top with Ranch or Italian. The original had “shredded” carrots that were more like teeny, tiny strips or ultra baby carrot sticks, and the dressing was on top of that carrot/cucumber mix, but underneath the diced fresh veggies.

The Garden Veggie Pita also had a broccoli slaw, as you can see in this video right at the 24 second mark: https://youtu.be/QgOvolliaF8?t=24

Another video made it look like the Garden Ranch pita had it on there, too. Let me know if you remember when you rate and review these pita recipes. They are soo good!

I nearly forgot about it, but I’m thinking it was a simple broccoli slaw like Green Giant‘s bag of broccoli slaw, with a simple creamy dressing base: mayo, vinegar, sugar, pepper & celery seed. For a 32 oz bag, use ½ c mayo, ¼ c vinegar, 2 Tbsp sugar, ½ tsp celery seed, and as much pepper as you like. For the 12-oz, use ⅓ c mayo, 2 Tbsp vinegar, 1 Tbsp sugar, ¼ tsp celery seed and pepper.

I would go with the big bag, and if you have leftover slaw, throw in some sunflower seeds or sliced almonds & cranberries or green onion with a dash of lemon juice to make it fancy.

Chicken Pitas (Garden Ranch/Caesar)

The Chicken Pitas also have the same base:

  • Flat Pita shell
  • Romain Lettuce Blend
  • Diced, Grilled Chicken

To make the Garden Ranch Chicken, just top with Ranch dressing. You could add shredded cheddar cheese if you like, but it didn’t originally come with it.

To make the Chicken Caesar, add shredded Parmesan cheese and Italian or Caesar dressing.

Be sure to select a fluffy, white, flat pita bread. If you can’t find it, or want to make a healthier bread selection, you can try the pita pockets in wheat, but the pockets almost always fall apart at one seam or another. You’d be better off eating that one out of a bowl and ripping up the pita pocket into bite size pieces like a piece of lettuce.

Don’t forget the napkins, the dressing does drip out the back of the pita, even if you only use a little. Especially with the Fresh Veggie Blend, the juice from the tomatoes and cucumbers don’t lend it to being a ‘dry sandwich’.

Enjoy your food flashback, and stay tuned for the Smoky Bacon Cheeseburger recipe. Check out more of our fast food re-creations from Wendy’s, Taco Bell, Cousins Subs and more in our “Fast Food At Home” Category.

Classic Greek Fresh Stuffed Pita (Wendy’s)

This copycat recipe makes it super easy to flash back to 1996.
Prep Time15 mins
Course: Lunch, Salad
Cuisine: Mediterranean
Servings: 4
Calories: 313kcal
Cost: $8

Ingredients

  • 1 bag Fresh Express Premium Romaine Salad, 9 oz w/carrot & red cabbage
  • 4 round, flat pita breads (like Kangaroo or Toufayan)
  • 1 c feta cheese crumbles
  • 4 T Italian or Caesar dressing

Veggie Blend

  • ½ c tomato, seeded and diced
  • ¼ c cucumber, sliced and chopped
  • ¼ c red onion, diced

Instructions

  • Combine the Veggie Blend.
  • Warm the pita breads.
  • Put some lettuce blend in the folded pita (about 1 c.), top with 1/4 c. Veggie Blend, ¼ c. feta, and drizzle with 1 T dressing.
  • Serve immediately.

Notes

greek fresh stuffed pita nutrition label
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