Paneer wrap – a healthy, wholesome protein-rich meal that showcases soft Indian paneer (cottage cheese) with colourful veggies, sauces and spices wrapped in a flatbread like tortilla/roti naan or paratha. A very famous choice for a quick lunch or dinner, this wrap attracts both, vegetarians and non-vegetarians as well since it packs in a punch with flavour yet gives you the satisfaction one needs. Paneer is an excellent source of protein and has a mild flavour which makes it perfect to absorb any spice flavours making it a good addition to many courses. If you were to make a paneer wrap, you might take some pan-fried or grilled cubes of the cheese, and season them with cumin, coriander, turmeric and garam masala. At times it is marinated in yoghurt, lemon juice and spices before tiring for an added flavour. It gives a smoky and tangy flavour to the paneer. A wrap with fresh crunch and coolness from veggies like bell peppers, tomatoes, onions, lettuce, and cucumbers is a usual part of the order. In addition to the spices, mint chutney, yoghurt-based raita, or tangy tamarind sauce is added to the wrap for additional flavour; enough kick and zest in every bite. The texture and flavour differ based on the flatbread used for the wrap. For a healthier choice, people typically lean towards using a whole wheat tortilla or roti, while naan offers a more indulgent, softer texture. And its paneer wrap is not just delicious but also very healthy.

• 200 gms paneer
• 6 tbsp yoghurt
• 1 tsp ginger garlic paste
• 2 cup whole wheat flour
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• Salt
• 1-2 green chilli
• 1/2 inch ginger
• 1 tsp lemon juice
• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• 1 onion
• 1 carrot
• 1/4 cup cabbage
• 1/4 cup capsicum
• 1 tsp chaat masala
• 2.5 tbsp oil

• To start preparing the paneer wrap recipe, prepare the marinade first.
• Mix yoghurt, ginger-garlic paste, turmeric, chilli powder, garam masala, cumin powder, and salt in a bowl. Taste and adjust the salt.
• Now add cubed paneer and mix well. Let it marinate for 30 minutes, or keep it refrigerated for a longer time.
• While marinating, prepare the green chutney. Grind coriander, mint, green chillies, ginger, lemon juice, and salt together.
• Add 1 Tsp of water, if needed. Add 2 Tsp thick yoghurt and grind together to make it smooth. Set aside.
• For the salad, chop onions thinly, grate carrots and capsicum, and shred cabbage.
• Add in 1 teaspoon chaat masala, lemon juice, and salt, and mix well.
• The paneer wrap recipe is followed by the preparation of dough for the roti wraps. Take 2 cups of whole wheat flour in a bowl or pan.
• Add 1/2 tablespoon oil and salt as per taste. Slowly pour in 1/2 cup of water part by part and start kneading the dough.
• Knead it till that dough gets soft and smooth. Maybe you will need to add some water during the kneading process.
• Dough Dough cover and let it rest for 20 to 30 minutes.
• You have rested your dough, and you can now portion it into small or medium-sized dough balls for the size of wraps preferred.
• Coat each dough ball with some flour and gently roll it into a thin roti. See to it that your roti is well-rolled and not too thick.
• Heat a tawa or skillet over medium-high heat. The tawa has to be hot before putting the roti.
• Place rolled roti on a hot tawa and cook till you see blisters or bubbles start forming on the surface.
• Flipping it, spread a little oil sparingly on the side that has been cooked. Flip again and cook till spots of gold appear on the second side. Serve it out and then repeat the process with other balls.
• Store the ready rotis in a warm casserole or covered with a cloth.
• Now that the paneer has been marinated, let's prepare this paneer tikka.
• Heat 2 tablespoons of oil in a pan on low to medium heat.
• Put the marinated paneer cubes in the pan along with the marinade if some remain in the marinade tray.
• Cook the paneer cubes stirring occasionally so that they cook evenly. Continue to stir it to avoid sticking of the paneer to the pan.
• Pan-fry paneer for 4-5 minutes until golden brown.
• Place a roti on a flat surface, add 4-5 pieces of paneer tikka to the centre, and top with veggie salad. Fold both sides to make a tight wrap.
• As a variation, you may fold butter paper over half the paneer wrap and let it set.
• Your Paneer Wrap recipe is finally ready and now it is time to devour it.
• Serve warm with green chutney or ketchup. Enjoy your paneer wrap recipe.