Buy all ingredients right below the recipe
Ingredients
- 2 pcs whole wheat tortillas (approx. 22 cm)
- 200 g chicken breast fillet
- 100 g cabbage
- 50 g natural yogurt (3.5% fat)
- 2 cloves garlic
- 1 small onion (or red onion)
- 100 g semi-skimmed cottage cheese
- 1 teaspoon grated lemon zest
- 1 medium tomato
- 1 teaspoon lemon juice
- 1 tablespoon rapeseed oil
- 1 pinch salt (for the cabbage)
- 1 tablespoon fresh chives
- ½ teaspoon sweet ground paprika
- 1 tablespoon dried basil
- ½ teaspoon ground cumin
- 1 pinch ground black pepper (for the dressing)
Steps
- 1First, peel and crush the garlic. In a bowl, mix the ground paprika, ground cumin, grated lemon zest, salt, pepper, and rapeseed oil, then add the crushed garlic. Cut the chicken breast into two slices, coat them in the marinade, and let them rest for 20 minutes.
- 2Meanwhile, prepare the vegetables: cut the cabbage into fine strips. Peel the onion and slice it into thin rings. Mix the cabbage with the onion and a little salt, then let it stand for about 20 minutes to soften the cabbage. Slice the tomato during this time.
- 3Prepare the dressing: finely chop the chives, then in a small bowl, mix them with the cottage cheese, natural yogurt, lemon juice, dried basil, salt, and pepper.
- 4After marinating the chicken, heat a non-stick pan over high heat. Place the oiled chicken breast slices in it and cook over medium-high heat for 3-5 minutes per side (cooking time depends on the thickness of the meat). Remove the cooked chicken from the pan and cut it into thin strips.
- 5Finally, take the 2 tortillas and distribute the chicken strips, onion-cabbage mixture, herb dressing, and tomato slices among them. Roll up or fold the tortillas tightly.
- 6Tip: If you like onion but find it too pungent, rinse it with hot water after slicing – this will soften its taste.
