Spiced Paneer Wraps with coriander yoghurt and mango chutney. Cubes of paneer marinated in tikka masala paste then fried until crispy. Served in a flour tortilla with crispy salad, mango chutney and yoghurt. Great for a tasty lunch.
Similar to Kati rolls, a common Indian street food where wraps are often filled with grilled meats and piquant salads. This vegetarian version is made with flour tortillas and crispy tikka masala marinated paneer.
We are recent converts to paneer, I have been using it in a lot of curries recently like this Paneer and Spinach Curry. Everyone loves it and so I wanted to try some more recipes using it.
I have also been experimenting recently with different wrap fillings for lunch and this one is a big hit with my family. I made this recipe when I had leftover paste from making my Tofu Tikka Masala. Nothing goes to waste in my kitchen!
We always have a jar of mango chutney in the cupboard so I added that too. A few dollops of coriander infused yoghurt in the wrap along with some crisp veggies and you have a very tasty lunch! This is so great to switch things up a bit for lunchtime.
What is Paneer?
If you’re not already familiar with paneer this is for you. Paneer is a fresh cheese common in India, Pakistan and Bangladesh. It is made from cow or buffalo milk and is a non-aged non-melting soft cheese made by curdling milk with fruit or vegetable-derived acid, such as lemon juice. Once the milk is curdled the cheese is collected in a muslin cloth and left to set until it is firm. You can find paneer in most large supermarkets or you can make it yourself, it is very easy to make at home.
What You’ll Need
Here’s what you need for this paneer wrap. The full list of ingredients can be found below in the recipe card.
How To Make Paneer Wraps
This is just a quick visual guide please see the recipe card below for full instructions.
- Marinate the paneer – mix the tikka masala paste with some oil. Cut the paneer into cubes, then place in a bowl. Add the tikka masala paste and toss the panner in the paste. Cover and leave to marinate for 30 minutes in the fridge.
- Make the yoghurt sauce – pour the yoghurt in a bowl, add salt and pepper and chopped coriander (cilantro) and stir well. Set aside in the fridge until ready to use.
- Fry the paneer – heat oil in a pan then fry the paneer, you may need to do this in two batches.
- Make the wrap – add lettuce, cucumber and red onion to a flour tortilla. Add some of the fried paneer, squeeze some lemon juice on the paneer. Add a teaspoon or two of mango chutney and a tablespoon of yoghurt. Then fold the wrap and serve immediately.
Recipe Tips and Variations
- Paneer – you could swap the paneer for tofu if you wanted to make this vegan. You will also need to swap the yoghurt for a plant-based yoghurt.
- Tikka Masala Paste – we love the paneer marinated in Tikka Masala paste but you could swap it for whatever paste you have handy. Jalfrezi, Rogan Josh or Korma paste would work really well too. You could also use your own spice mix too.
- Tortilla – flour tortilla works really well for this recipe however you could use the traditional paratha (Paratha is a layered flatbread made with flour, salt, ghee & water) or chapati to make this more of a traditional dish.
- Yoghurt Sauce – I have made this with coriander (cilantro) but fresh mint and a little lemon zest work really well too.
- Pro-tip – Try warming your tortilla on a dry pan before adding the filling. Keep the tortillas warm in a tea towel until you are ready to serve them.
- Swaps – Try swapping the lettuce for fresh baby spinach, or adding cooked rice for a more filling wrap.
More Tasty Lunch Ideas You’ll Love
- Halloumi Wraps – filled with griddled halloumi and crispy chickpeas are seriously tasty! Served with a minty yoghurt sauce these spicy wraps are great for a quick vegetarian lunch or dinner!
- Falafel Wraps – warmly spiced falafel wraps with a tangy lemon, mint and garlic yoghurt sauce.
- Halloumi Sandwich – seared salty halloumi is stacked high with grilled vegetables, spinach and smashed avocado.
Have you made this Paneer Wrap Recipe? Rate it and leave me a comment below to let me know what you think!
Spiced Paneer Wraps
- 1 x 225g ( 1 x 7.5 oz ) pack of paneer cut into equal-sized cubes
- 2 level tbsp tikka masala paste
- 1 tbsp olive oil + more for frying
- ½ tsp sea salt divided into two portions
- ½ tsp freshly ground black pepper divided into two portions
- 4 20cm ( 8 inch ) flour wraps
- 2 tbsp mango chutney
- 245 g ( ½ a cup ) of plain natural yoghurt
- 3 tbsp finely chopped coriander ( cilantro )
- ½ a medium red onion finely sliced
- ¼ a medium English cucumber sliced
- Lemon wedges for serving
- ½ a head of iceberg lettuce shredded
- Mix 2 tablespoons of tikka masala paste with 1 tablespoon of olive oil, ¼ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper.Put the cubed paneer in a large bowl, add the tikka masala paste and toss the cubes of paneer until they are covered in the paste.Cover the bowl then leave to marinate for at least 30 minutes.
- Pour the yoghurt into a medium serving bowl. Add the chopped coriander (cilantro), salt and pepper and stir well. Set aside in the fridge until you are ready to use it.
- Heat a tablespoon of oil in a large frying pan.Add the paneer and cook until crispy turning the cubes to make sure each side is crispy.You may need to do this in two batches.
- Make the wraps by placing some shredded lettuce on top of a flat tortilla.Add some sliced onions and cucumber slices.Place some of the fried paneer cubes on top of the vegetables. Add a teaspoon of chutney and a tablespoon or two of the coriander yoghurt. Squeeze some lemon over everything then fold up the wrap and serve immediately.
- Paneer - You will find paneer in most large supermarkets in the cheese aisle. you could swap the paneer for tofu if you wanted to make this vegan.
- Tikka Masala Paste - I used Patak's tikka masala paste for the marinade. Jalfrezi, Rogan Josh or Korma paste would work really well too. You could also use your own spice mix too.
- Tortilla - my flour tortillas measures 20cm (8 inches) in diameter. You could also use the traditional paratha (Paratha is a layered flatbread made with flour, salt, ghee & water) or chapati to make this more of a traditional dish.
- Yoghurt Sauce - I have made this with coriander(cilantro) but fresh mint and a little lemon zest work really well too. The yoghurt I used was low-fat.
- Storing/reheating - You could marinate the paneer the day before you will need to keep it covered and in the fridge if you do. These wraps are best made fresh and are not suitable for reheating or freezing.
- Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of four and includes chutney and yoghurt.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.