Summary

Ingredients

• 1 large flatbread (400 g)
• 3 turkey breast fillet (s)
• 6 leaves iceberg lettuce
• 0.25 ¼ head white cabbage
• 2 large tomato (s)
• 0.25 ¼ cucumber (s)
• 100 g feta cheese
• salt and pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon curry powder
• 2 tablespoon paprika powder
• 2 tablespoons oil

For the sauce:

• 300 g natural yourt
• 1 tablespoon curry powder
• salt and pepper
• lemon juice
• chives

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Instructions

1. First wash the turkey breast fillets, cut into small strips and place in a bowl. Season with salt, pepper, cayenne pepper, curry and paprika powder. Then add the oil and mix everything well with your hands. Place the bowl in the refrigerator for about half an hour.
2. Meanwhile, prepare the sauce. To do this, also put the yogurt in a bowl. Season with salt, pepper, curry, lemon juice and - if you want - with chopped chives and chill.
3. Now let a pan get hot and fry the meat in it for about 3 minutes. There is no need to add fat to the pan as the marinade already contains oil.
4. Cut the iceberg lettuce and cabbage as small as possible. Cut the tomatoes and cucumber into slices as well as the feta cheese.
5. Quarter the large flatbread and place in the preheated oven (approx. 200 ° C convection) for 3 - 5 minutes.
6. Then take it out, cut it open and alternately fill it with the prepared vegetables, the turkey breast strips and the sauce.