Whole-grain wraps with fresh vegetables and onion and quark dip

Ingredients for 8 servings:

• 200 g wholemeal flour
• 125 ml water, lukewarm
• Flour for the work surface
• 200 g quark
• 2 stalk(s) spring onion(s)
• n. B. herbs
• 2 tomatoes
• 1 cucumber(s)
• 1 bell pepper(s)
• 1 handful of radishes
• some lettuce
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

vegetarian picnic snack

In a bowl, combine the flour with the water (a little at a time) and a pinch of salt, and knead into a dough. The dough should not be too wet and can rest for a while. In the meantime, mix the quark with salt and pepper and the spring onions. If desired, stir in some fresh herbs. Chop the vegetables of your choice into sticks or slices. Remove the seeds from the tomatoes to prevent them from soaking wet. Knead the dough again vigorously and place it on a floured surface. Cut into approximately 8 equal pieces. Roll out the dough pieces into flatbreads and bake in a dry pan for 1 minute on each side. Let cool briefly and top with whatever you like. First, spread the quark on top, arrange the lettuce and vegetables, and roll up. Wrap the roll in parchment and eat or store in the refrigerator for a trip, work, or school. Tips: Wraps are usually made with cornmeal. With whole-wheat flour, you’ll have to experiment a bit with the water. Instead of quark, you can also use cream cheese. There’s a video for this recipe on my YouTube channel: https://youtu.be/294dV9ahxoI