Paneer Wrap
A quick and satisfying wrap filled with spiced paneer, crunchy vegetables, and fresh coriander, all wrapped in a grilled flatbread. Perfect for a weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 350
- Protein
- 18g
Ingredients
- 200 g paneer
- 4 flatbreads
- 4 tbsp yogurt
- 1 onion
- 1 tomato
- ½ cucumber
- ¼ cup coriander
- 1 tsp chaat masala
Instructions
- 1
Cut the 200g paneer into 1cm cubes. Slice the 1 onion, 1 tomato, and 0.5 cucumber into thin strips. Chop the 0.25 cup coriander leaves.
- 2
Heat a non-stick pan over medium-high heat. Add the paneer cubes and dry-roast, turning occasionally, until golden on all sides, about 5-7 minutes. Sprinkle with 1 tsp chaat masala and toss to coat.
- 3
Warm the 4 flatbreads in the same pan over medium heat for 30 seconds per side, until pliable and lightly toasted.
- 4
Spread 1 tbsp of the 4 tbsp yogurt over each flatbread. Divide the onion, tomato, cucumber, and coriander evenly among them.
- 5
Top each with the spiced paneer. Fold the sides in and roll tightly to enclose the filling.
- 6
Optional: Grill the wraps in the pan for 1-2 minutes per side until crisp, if desired. Serve warm.
Tools you’ll need
- Non-stick pan
- Cutting board
- Knife
- Spatula
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