Paneer Veggie Wrap
A vibrant, flavorful wrap bursting with paneer and fresh vegetables.
⏱️ 25 min🍽️ Serves 1
🔥 410 kcal💪 22g protein🍚 35g carbs🥑 20g fat🌾 7g fibreper serving
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🎬 Watch Gujarati Rasoi make it
Ingredients
- 🧀200 g paneer, crumbled or cubed
- 🫑1 cup mixed bell peppers, sliced
- 🧅½ cup red onion, thinly sliced
- 🥬½ cup cabbage, shredded
- 🌿¼ cup cilantro, chopped
- 🍦2 tbsp plain yogurt
- 🫒1 tbsp olive oil
- 🧄1 tsp ginger-garlic paste
- 🌰½ tsp cumin powder
- 🌿½ tsp coriander powder
- 🟠¼ tsp turmeric powder
- 🌶️¼ tsp red chili powder (optional)
- 🌮2 whole wheat tortillas or rotis
- 🧂 salt and black pepper, to taste
Pro tips
- For extra crunch, add some finely diced cucumber or grated carrots to the filling.
- A squeeze of lemon juice over the finished filling brightens all the flavors.
- If you prefer a spicier kick, add some chopped green chilies with the ginger-garlic paste.
- These wraps are great for meal prep; store the filling separately and assemble just before eating to prevent sogginess.
Method
- 1Heat olive oil in a pan over medium heat. Add ginger-garlic paste and sauté for 30 seconds until fragrant.
- 2Add sliced bell peppers and red onion. Sauté for 3-4 minutes until they start to soften.
- 3Stir in cumin powder, coriander powder, turmeric powder, and red chili powder (if using). Cook for 1 minute, stirring constantly.
- 4Add crumbled paneer to the pan and mix well with the spices. Cook for another 3-4 minutes until paneer is lightly golden.
- 5Remove from heat. Stir in shredded cabbage, chopped cilantro, and plain yogurt. Season with salt and black pepper to taste.
- 6Warm the whole wheat tortillas or rotis on a dry pan for 30 seconds per side until pliable.
- 7Divide the paneer and vegetable mixture evenly between the two warm tortillas. Roll them up tightly to form wraps.
- 8Serve immediately and enjoy your delicious Paneer Veggie Wraps!