Paneer Tikka Wrap
Marinated paneer cubes grilled until charred and wrapped in soft tortillas with cooling yogurt sauce and fresh vegetables. Restaurant-quality Indian street food in 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 24g
Ingredients
- 8 oz paneer, cut into 1-inch cubes
- ½ cup Greek yogurt
- 1 tsp garam masala
- ½ tsp kasuri methi (dried fenugreek leaves)
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- ⅓ cup Greek yogurt
- 2 tbsp mint chutney or cilantro paste
- 2 count large flour tortillas
- ½ count red onion, thinly sliced
- ½ count cucumber, julienned
- 1 count Roma tomato, thinly sliced
Instructions
- 1
Pat paneer cubes dry with paper towels.
- 2
Combine yogurt, garam masala, kasuri methi, lemon juice, and garlic in bowl.
- 3
Add paneer cubes to marinade and gently toss to coat evenly.
- 4
Let sit at room temperature for 15 minutes.
- 5
Heat grill pan or cast iron skillet over medium-high heat until smoking.
- 6
Thread paneer cubes onto metal skewers, leaving small gaps between pieces.
- 7
Place skewers on hot pan and cook without moving for 3 minutes.
- 8
Turn skewers 90 degrees and cook for 2 minutes for crosshatch marks.
- 9
Rotate skewers 180 degrees and cook remaining two sides, 2 minutes each.
- 10
Transfer cooked paneer to a plate and tent loosely with foil.
- 11
Warm tortillas in the same pan for 30 seconds per side.
- 12
Mix yogurt and mint chutney together in a small bowl.
- 13
Spread yogurt-mint sauce on each warm tortilla.
- 14
Arrange red onion, cucumber, and tomato slices down the center of each tortilla.
- 15
Slide paneer cubes off skewers onto tortillas, dividing evenly.
- 16
Roll tortillas tightly, folding in sides, and wrap in foil.
- 17
Serve immediately while still warm.
Tools you’ll need
- large mixing bowl
- paper towels
- two metal skewers
- grill pan or 12-inch cast iron skillet
- tongs
- small bowl
- spoon
- foil
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