Buy all ingredients right below the recipe
Ingredients
- 2 pcs Whole Wheat Tortillas (⌀ 22 cm)
- 1 pc Chicken Breast (approx. 200 g)
- 100 g Fresh White Cabbage
- 50 g Natural Yogurt (3.5% Fat)
- 2 cloves Garlic
- 1 small Red Onion
- 100 g Low-fat Quark
- 1 tsp Lemon Zest (finely grated)
- 1 pc Vine Tomato (approx. 80 g)
- 1 tbsp Rapeseed Oil
- 1 pinch Fine Iodized Table Salt
- 1 tbsp Fresh Chives (finely chopped)
- ½ tsp Sweet Paprika Powder
- 1 tbsp Dried Basil
- ½ tsp Ground Cumin
- 1 pinch Ground Black Pepper
Method
- 1First, peel and finely press the garlic. In a bowl, mix paprika powder, cumin, lemon zest, salt, pepper, and rapeseed oil, then stir in the pressed garlic. Cut the chicken breast lengthwise into two flat pieces, coat them in the marinade, and let them marinate for about 20 minutes.
- 2Meanwhile, prepare the vegetables: Finely shred or slice the white cabbage. Peel the onion and cut it into fine rings. Mix the cabbage and onion with a pinch of salt and let them rest for about 20 minutes as well, so the cabbage softens. In the meantime, slice the tomato.
- 3For the dressing, finely chop the chives and stir them smooth in a small bowl with quark, natural yogurt, lemon juice, dried basil, salt, and pepper.
- 4After marinating, heat a coated pan without fat over high heat. Fry the marinated chicken pieces in it over medium to high heat for about 3–5 minutes per side, depending on thickness, until golden brown. Remove the meat from the pan and cut it into strips.
- 5Briefly warm the tortillas and fill them with the chicken strips, cabbage-onion salad, herb dressing, and tomato slices. Roll or fold the tortillas tightly.
- 6Tip: If raw onions are too sharp for you, you can briefly blanch the rings with hot water – this makes them milder and more digestible.
