1 Rinse and dry the tomato, cut out stem and cut tomato into quarters. Remove seeds and finely chop tomato. Place in a bowl.
2 Rinse romaine lettuce, spin dry and cut into strips. Add to the tomato.
3 Peel the garlic and press through a garlic press into a second bowl.
4 Peel and grate cucumber on a box grater and add to garlic.
5 Add yogurt and quark to cucumber mixture and mix well. Season sauce with salt and pepper.
6 Rinse turkey cutlets in cold water, pat dry and cut into very thin strips. Season with salt and pepper.
7 Heat the oil in a large non-stick pan and fry turkey strips until brown on both sides, 8-10 minutes.
8 Splt pitas into pockets and fill with tomato salad. Drizzle 1 tablespoon tzatziki sauce on each and top witih turkey slices. Serve with the remaining tzatziki.