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🍽️ Chicken Flatbread Pockets with Peach and Quark Dip

478 kcal · 30 min · 4 servings

Ingredients

• 200 g chicken breast fillet
• salt
• pepper from the mill
• 1 tbsp oil
• 50 g low-fat quark
• 50 g yogurt
• 1 tbsp freshly chopped herbs
• 2 peaches (halved)
• Iceberg lettuce
• 1 round flatbread
• mint

Instructions

1. 1. Season the chicken breast fillet generously with salt and pepper.
2. 2. Heat some oil in a frying pan.
3. 3. Fry the meat in the pan for 10 to 12 minutes until cooked through.
4. 4. Remove the meat from the pan.
5. 5. Let the meat cool down completely.
6. 6. Mix the quark with the yogurt.
7. 7. Add the herbs, salt, and pepper to the quark-yogurt mixture.
8. 8. Stir the mixture until a creamy sauce forms.
9. 9. Cut the peaches into thin wedges.
10. 10. Rinse the iceberg lettuce under running water.
11. 11. Pat the lettuce dry with a kitchen towel.
12. 12. Cut the lettuce into bite-sized pieces if necessary.
13. 13. Cut the flatbread in half through the middle.
14. 14. Cut a pocket into each half.
15. 15. Slice the cooled chicken into thin pieces.
16. 16. Fill the flatbread pockets with the prepared ingredients.
17. 17. Garnish the pockets with a few fresh mint leaves.

Nutrition per serving

• kcal: 478
• Protein: 37 g · Fett/Fat: 8 g · Carbs: 62 g