For the dough:

1. Mix the dough
   Knead KOMEKO KNUSPERLUST, salt, oil and warm water into a firm dough until it is stretchy and elastic.
2. Cool
   Wrap in foil and chill for half an hour.

For the filling:

1. Prepare the quark filling
   Mix the low-fat curd cheese with the milk and the chopped parsley until smooth and season with salt and pepper.
2. Cutting herbs
   Wash the cress and chives and chop them finely.
3. Cutting salad
   Wash iceberg lettuce and cut into strips.
4. Prepare carrots
   Coarsely grate or chop carrots.
5. Prepare the filling
   Prepare all ingredients for the filling.
6. Roll out the dough
   Weigh the dough (for a pan ø 25 cm) to 40 g, form balls and roll out to 25 cm size (always flour well).
7. Fry wraps
   Fry the wraps over high heat in a lightly oiled pan for about 30-40 seconds on each side (if you fry them for too long the wraps will become hard).
8. Fill wraps
   After frying, spread some quark mixture, carrots, cress and chives, iceberg lettuce and corn as well as turkey breast evenly on top spread and roll up.