Wash the lettuce hearts, spin dry and divide into bite-sized pieces.
All around, lengthwise, cut up to the stone into the flesh of the avocado. Now slightly turn the two halves against each other so that they separate from each other. Remove the stone and lift the pulp from both halves with the help of a tablespoon. Cut the avocado halves into thin slices. Sprinkle with lemon juice so that the avocado does not turn brown.
Wash, dry and slice the cherry tomatoes.
QUARK DIP
Mix quark, sour cream, cream cheese, the finely chopped herbs, the grated lemon zest, lemon juice, stir and season with salt and pepper.
Heat the zucchini fritters and tortillas on the grill or in a pan, without oil.
Coat the tortilla in the middle with the quark dip, halve a zucchini fritter and also place it centered on the quark dip. Give the salad, the avocado and tomato slices over it, sprinkle with cheddar and season with the chilli flakes. Take the wrap on the sides and turn it into a roll.