Paneer Tikka Wrap
Crispy-edged paneer cubes tossed with yogurt-spice marinade, roasted until golden, then wrapped in soft flatbread with fresh vegetables. Simple, satisfying, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 8 oz paneer cheese, firm
- ½ cup plain yogurt
- 1 teaspoon garam masala
- ¼ teaspoon cayenne pepper
- 2 count large flour tortillas
- 1 cup total cucumber, bell pepper, and red onion (diced), plus fresh cilantro (chopped)
Instructions
- 1
Set the oven to 425°F and wait until the heating indicator light or beep tells you it has finished preheating, about 10 minutes.
- 2
Cut the paneer into 1-inch cubes by placing it on a cutting board, slicing it lengthwise into 1-inch-wide strips, then cutting each strip crosswise into 1-inch pieces, yielding roughly 16 cubes.
- 3
Pour the yogurt into a small bowl, then stir in 1 teaspoon garam masala and 0.25 teaspoon cayenne pepper until evenly mixed and no spice streaks remain.
- 4
Add the paneer cubes to the yogurt mixture and stir gently with a spoon until every cube is coated with the yellow-tinged yogurt sauce.
- 5
Spread the paneer cubes in a single layer on a rimmed baking sheet and slide it into the preheated 425°F oven.
- 6
Roast for 12 to 14 minutes until the paneer edges turn golden brown and the yogurt coating looks slightly darkened and caramelized.
- 7
Warm the tortillas by placing each one directly over a gas flame for 5 to 8 seconds per side until soft and pliable, or wrap them in a damp paper towel and microwave for 20 seconds.
- 8
Lay one warm tortilla flat, then spoon half the roasted paneer cubes in a line down the center, leaving 2 inches of space on each end.
- 9
Sprinkle half the mixed cucumber, bell pepper, red onion, and cilantro on top of the paneer in the same line.
- 10
Fold the bottom edge of the tortilla up and over the filling, then fold both left and right edges in toward the center to create a sealed packet.
- 11
Repeat with the second tortilla, remaining paneer, and remaining vegetables.
Tools you’ll need
- oven
- rimmed baking sheet
- cutting board
- chef's knife
- small mixing bowl
- spoon
- fork or tongs
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