Wendys Classic Greek Fresh Stuffed Pita Recipes

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SHANNON'S ALMOST LIKE WENDY'S GREEK CHICKEN PITA



Shannon's Almost Like Wendy's Greek Chicken Pita image

I loved getting this from Wendy's so I made up my own version. To get the clone recipe, go to www.topsecretrecipes.com from Todd Wilbur.

Provided by Shannon Holmes

Categories     One Dish Meal

Time 20m

Yield 2 pita sandwiches, 2 serving(s)

Number Of Ingredients 11

1 boneless skinless chicken breast, trimmed of fat and cut into small chunks
1 dash poultry seasoning
1 dash salt
1 dash black pepper
2 white fat free pita breads, regular size
1 small firm tomatoes, chopped
1/2 cup chopped peeled cucumber
diced red onion
3 tablespoons crumbled fat free feta cheese
1 cup sliced spinach or 1 cup romaine lettuce, deveined
fat free ranch dressing

Steps:

  • Saute the chicken in a small skillet sprayed with nostick cooking spray, sprinking with spices before you begin cooking.
  • Cook until brown on the outside and white on the inside.
  • Set aside.
  • Heat the pitas for 20 seconds in your microwave or until warm.
  • Layer each pita with half of the chicken, cucumber, red onion, spinach, feta then top with about 1-2 tablespoons of dressing.
  • Fold each up like a taco and enjoy.
  • By the way,you can add shredded carrots and red cabbage if desired to make it more like the original.

Nutrition Facts : Calories 80.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 34.2, Sodium 130.5, Carbohydrate 3.3, Fiber 1, Sugar 1.7, Protein 14.6

WENDY'S GARDEN RANCH CHICKEN PITA



Wendy's Garden Ranch Chicken Pita image

Make and share this Wendy's Garden Ranch Chicken Pita recipe from Food.com.

Provided by Timothy H.

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 23

2 chicken breasts, skinned and boned
salt and pepper
6 cups sliced roman lettuce
1/4 cup sliced red cabbage
1/4 cup grated carrot
4 pita breads
4 teaspoons finely grated fresh parmesan cheese
1/2 cup cold water
1/8 teaspoon dry unflavored gelatin
1/3 cup vinegar
2/3 cup oil
1/2 cup finely chopped sweet red pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground pepper
1 pinch parsley flakes
1 pinch oregano
1 pinch thyme
1 pinch basil
1 tablespoon finely grated fresh romano cheese
1 tablespoon finely grated fresh parmesan cheese
2 tablespoons egg substitute

Steps:

  • For the salad dressing, mix together gelatin and cold water. Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling.
  • Mix in vinegar then whip in oil. Mix in finely chopped red sweet pepper, salt, garlic powder, Worcestershire sauce, grossly ground black pepper, parsley flakes, oregano, thyme and basil.
  • Refrigerate for approximately 15 minutes before mixing in grated fresh Romano cheese, grated fresh Parmesan cheese and egg substitute, until thick. Refrigerate overnight to thicken mixture even more.
  • Preheat kitchen barbecue to medium heat. Salt and pepper chicken whites. Grill chicken whites for 5 minutes on each side, until no longer pink inside.
  • Meanwhile, well mix together Roman lettuce slices, red cabbage slices and grated carrot into a large bowl.
  • Remove done chicken whites from grill; dice chicken whites.
  • Heat each pita bread into microwave oven for 20 seconds. Fill the middle of each pita bread length wise, as a taco, with 1 1/2 cups of lettuce mixture.
  • Top lettuce mixture with approximately 1/3 cup chicken dices. Pour 1 tablespoon salad dressing on top chicken dices. Evenly sprinkle with finely grated Fresh Parmesan cheese. Roll, and serve.

Nutrition Facts : Calories 666.8, Fat 45.9, SaturatedFat 8, Cholesterol 53.2, Sodium 652.5, Carbohydrate 37.8, Fiber 2.7, Sugar 2.8, Protein 25

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