Protein doner kebab

Ingredients for 1 servings:

• 120 g wholemeal spelt flour
• 140 g low-fat curd cheese
• 2 eggs, size M
• 20 g oat flakes, fine
• ½ tsp, leveled baking powder
• 2 tsp, leveled salt
• 1 tsp sautéed thyme
• e.g. sesame or black cumin
• 250 g chicken inner fillet(s)
• n. B. Chicken seasoning
• 1 tsp olive oil
• 150 g natural yogurt, low-fat
• e.g. freshly squeezed lemon juice
• e.g. garlic powder
• n. B. Paprika powder, sweet
• n. B. Pepper, black from the mill
• 1 tsp, leveled salt
• ¼ head of iceberg lettuce
• 2 vine tomatoes
• ½ cucumber(s)
• 1 small onion(s)
• e.g. Feta cheese, low-fat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

low-fat, high-protein

Preheat the oven to 200°C (top/bottom heat). Mix the flour, eggs, low-fat quark, oats, baking powder, 2 level teaspoons of salt, and the thyme and spread into a rectangular shape about 2 cm thick on a baking sheet lined with baking paper. Sprinkle with sesame or black cumin seeds if desired and bake for about 15-20 minutes, depending on the oven. Once the bread is out of the oven, fold it in half and let it cool. This makes it easier to fill it later without the bread breaking. Wash the vegetables or lettuce. Cut the lettuce into bite-sized pieces, dice the tomatoes, and remove the watery insides. Dice the cucumber and remove the seeds. Thinly slice the onion and dice the feta, if desired, and mix everything together. Cut the chicken breast fillets into pieces and toss them with the chicken seasoning and olive oil, then fry them thoroughly. For the sauce, season the natural yogurt with lemon juice, salt, pepper, paprika, and garlic powder to taste and mix well. Now fill the bread with the salad mix and the meat, and pour the sauce over it.