Egg wrap

Peel and chop the eggs. Finely cut the chive. Stir together the quark and mayonnaise, then add the eggs and chive.

Grate the Emmentaler AOP on a potato grater, halve the tomatoes, deseed and cut into small cubes. Combine the capers, cheese and tomato with the creamy egg mix, season. Cut the lettuce into strips.

Spread the creamy mix over the tortillas, leaving a free edge underneath of about 3 cm. Add the lettuce strips. Fold the free edge of the tortilla over the filling, then carefully roll the tortilla.