Chicken Tortilla with Herb Dressing

Preparation

• 1
  First, peel and press the garlic. In a bowl, mix paprika powder, ground 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.
• 2
  Meanwhile, prepare the vegetables: Cut the white cabbage into fine strips. Peel the onion and cut it into thin rings. Mix the sliced cabbage with the onions and a little salt, and let it rest for about 20 minutes to soften the cabbage. In the meantime, slice the tomato.
• 3
  Next, prepare the dressing: Finely chop the chives and mix them in a small bowl with quark, natural yogurt, lemon juice, dried basil (or oregano), salt, and pepper.
• 4
  After marinating, heat a coated pan without fat over high heat. Add the marinated chicken breast strips and fry them over medium to high heat for 3–5 minutes on each side until golden brown (the time depends on the thickness of the meat). Remove the meat from the pan and cut it into narrow strips.
• 5
  Finally, fill the tortillas with the chicken strips, the cabbage-onion mix, the herb dressing, and the tomato slices. Tightly roll or fold the tortillas.
• 6
  Tip: If you like onions but find them too sharp, briefly rinse the rings with hot water – this will make the taste milder.