Ingredients
1 Tomato Pepper Pita Wrap (461)
1½ oz. Greek Dressing
1½ oz. Romaine Lettuce
½ oz. Black Olives, Thinly Sliced
½ oz. Cucumbers, Thinly Sliced
½ oz. Red Onions, Thinly Sliced
½ oz. Feta Cheese Crumbles (117)
½ oz. Tomatoes, Thinly Sliced
Directions
Preparation Instructions:
1. Shred Romaine lettuce approximately ½ to ¾ inch thick. Slice tomatoes, onions, and black olives approximately 1/8 inch thick. Slice cucumbers approximately 1/16 inch thick.
2. Mix in bowl Greek dressing, Romaine Lettuce, onions and olives together.
Tip: Prepare only enough product for one day’s service
Assembly:
1. Thaw pita wrap (thaw enough for day’s usage) in bags out of box at room temperature at least 3 hours prior to use. Do not refrigerate bread.
2. Preheat grill to 350 degrees. Place thawed pita on grill. Heat approximately 10 seconds on each side.
3. Place warmed pita with bumpy side down on a 15”x15” sandwich paper.
4. Place tomatoes and cucumbers along center of the pita from right to left.
5. Place Greek Salad mixture evenly on top of tomatoes and cucumbers.
6. Sprinkle feta cheese evenly over ingredients
7. Gently roll pita from end to end. Halfway through rolling the pita, fold in the excess paper from the ends of the sandwich. Roll the remainder of the sandwich. Cut sandwich in half on a bias; display open ends for service to customers.
Wrapping Tip:
1. Center ingredients in pita, 1-½ inches from either side, to ensure proper rolling.
2. Lay all ingredients from right to left and roll the sandwich away from you.
3. Sandwich maybe held cold, tightly wrapped in its original sandwich wrapper, for up to 30 minutes. If no dressing is added the sandwich can hold up to 3 hours under refrigeration.