Tortilla with Herb Dressing and Chicken

INSTRUCTIONS

• 1
  First, peel and crush the garlic. Then, take a bowl, mix ground paprika, ground cumin, lemon zest, salt, pepper, and rapeseed oil in it, and stir in the crushed garlic into the resulting mixture. Next, lengthwise cut the chicken breast into 2 slices, pour them into the prepared mixture in the bowl, and set aside for 20 minutes.
• 2
  Meanwhile, prepare the vegetables: Finely chop the white cabbage. Peel the onion and slice it thinly. Then mix the chopped cabbage with the onion and a little salt and let the mixture rest for about 20 minutes to soften the cabbage. Meanwhile, slice the tomato.
• 3
  Next, prepare the dressing: Finely chop the chives and mix them in a small bowl with quark, plain yogurt, lemon juice, dried basil, salt, and pepper.
• 4
  After 20 minutes of marinating the chicken, take a small non-stick pan and heat it dry over high heat. Place the oiled chicken slices on the hot pan and fry them over medium to high heat for 3-5 minutes on each side (frying time depends on the thickness of the meat). Remove the fried chicken from the pan and cut it into smaller, thinner slices.
• 5
  Finally, take 2 tortillas and divide the chicken slices, cabbage with onion, dressing, and tomato slices among them. Arrange and fold the tortillas.