Whole Wheat Tortilla with Herb Dressing and Chicken

First, 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.

Meanwhile, 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.

For 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.