Wash the cucumber, grate finely with the skin, salt well and set aside. Mix the quark, creme fraiche, lemon-salt paste well, fold in dill, chives cut into rolls and finely chopped garlic. Then squeeze out the cucumber that has drawn water in the meantime and fold it into the curd mixture. Season with salt and pepper and put in the fridge. Onions, peel, halve and cut into thin rings. Wash, core and finely dice the peppers.
You can either bake the flatbread fresh and let it cool down, or bake it the day before.
Sear the gyros meat big, if you like, cut a few mushrooms and sauté them. Remove the tuna from the can, chop and drain. Preheat the oven to 200 ° C top / bottom heat.
Now halve the flatbread, cut open and coat each of the four parts with tzaziki and top two pieces with gyros, onions and paprika, season again with salt and pepper and finally sprinkle with cheese. Spread the tuna on the other two halves, cover with onions, paprika and mushrooms, season with salt and pepper and also sprinkle cheese on top.
Now push the flatbreads into the preheated oven and bake for about 12-15 minutes. Good Appetite