Chicken Tortilla with Creamy Herb Sauce

Instructions

• 1
  Peel and crush the garlic. In a bowl, mix the sweet paprika, ground cumin, lemon zest, salt, pepper, and rapeseed oil, then incorporate the crushed garlic. Cut the chicken breast lengthwise into two slices, place them in the prepared marinade, and set aside for 20 minutes.
• 2
  Meanwhile, prepare the vegetables: finely shred the white cabbage. Peel the onion and cut it into thin slices. Mix the cabbage with the onion and a pinch of salt, and let the mixture rest for about 20 minutes for the cabbage to soften. In the meantime, slice the tomato.
• 3
  Prepare the sauce: finely chop the green onion (or chives) and mix it in a small bowl with the fresh cottage cheese, Greek yogurt, lemon juice, dried basil, salt, and pepper.
• 4
  After the chicken has marinated for 20 minutes, heat a non-stick pan over high heat. Place the marinated chicken slices in the pan and fry them over medium-high heat for 3-5 minutes on each side (time depends on the thickness of the meat). Remove the chicken from the pan and cut it into thin strips.
• 5
  Finally, take the 2 tortilla wraps and distribute the chicken strips, cabbage and onion mixture, herb sauce, and tomato slices on them. Roll the tortillas tightly and serve.
• 6
  Tip: If you prefer less pungent onion, you can rinse it with hot water after slicing – this will sweeten its flavor.