Spicy Paneer Wraps are loaded with perfectly spiced, tender paneer, fresh crunchy veggies, and yogurt mustard sauce all rolled up in a soft, warm tortilla. Perfect for lunch, dinner, or even a picnic snack.
This filling and protein-rich wrap combines the traditional paneer bhurji with a creamy yogurt mustard sauce that will leave you craving more. In case you are packing this in a kid's lunchbox, then cut back on the spices.
You can use the leftover yogurt mustard sauce as a dip for baked vegetable patties, chickpea veggie patties or vegetable sticks.
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Ingredients
- Spices: Red chilli powder, turmeric powder, garam masala, salt
- Vegetables: Onion, tomato and garlic.
- Dairy and Liquid: Paneer and oil to cook paneer masala.
- Flatbread: I used wholemeal tortilla but feel free to use any flatbread of your choice.
For Yogurt Mustard Sauce
- Dairy and Pantry Staples: Yogurt, chilli sauce, dijon mustard and maple syrup.
See the recipe card for quantities.
Instructions
Step 1: Heat oil in a pan over medium heat.
Step 2: Add the minced garlic and sauté for a minute until fragrant.
Step 3: Add the sliced onions to the pan.
Step 4: Cook until the onions become translucent, about 5-7 minutes.
Step 5: Add tomatoes and stir well.
Step 6: Add the turmeric powder, red chili powder, garam masala and salt.
Step 7: Stir well and cook for another minute.
Step 8: Add the crumbled paneer to the pan. Gently mix to coat the paneer with the spices and vegetables.
Step 9: Cook for 3-4 minutes until the paneer is heated through.
Step 12: Remove from heat and set aside.
Step 13: In a small bowl, place yogurt, dijon mustard, maple syrup and chilli sauce.
Step 14: Mix with a spoon or fork until everything is well combined.
Step 15: Warm the tortillas on a skillet for a few seconds on each side until they are soft and pliable.
Step 16: Add a layer of shredded lettuce.
Step 17: Place a generous amount of the spicy paneer filling on top of the vegetables.
Step 18: Place cucumber slices and drizzle yogurt mustard sauce over the filling.
Step 19: Fold in the sides of the tortilla and roll it up tightly to form a wrap.
Step 20: Cut the wraps in half if desired.
Enjoy the delicious and nutritious spicy paneer wraps.
Substitutions and Variations
More vegetables: Add grated carrot, red cabbage, tomato and onion slices on top of lettuce for extra flavour and nutrition.
Flatbread: You can use chapati instead of tortilla.
Sweetener: You can use honey, agave syrup or any other sweetener of your choice instead of maple syrup.
Spicy Sauce: I used chilli sauce but feel free to use any other spicy sauce such as hot sauce or sriracha sauce.
Storage
Store lettuce and cucumber separately in the fridge. Keep tortilla wrapped in an airtight container or in the ziplock bag in the cupboard. You can prepare yogurt mustard sauce and paneer mixture 2-3 days ahead and store them in the fridge. Assemble the wrap when ready.
Tips and Tricks
For Spicy Kick: For extra heat, add green chilies to the paneer mixture or extra chilli sauce in yogurt mustard sauce.
Filling Wrap: Don’t overfill the wraps, as this can make them difficult to roll and eat.
Adjust the Spices: Taste the paneer mixture or yogurt sauce while preparing and adjust the spices to your preferred spice levels.
Related
Looking for other wrap recipes like this? Try these:
More Paneer Recipes
KEEP IN TOUCH
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📖 Recipe Card
Spicy Paneer Wraps
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Paneer Filling
- 2 Teaspoons Oil
- 1 clove Garlic peel and chop finely
- ½ Onion peel and chop finely
- ¼ Teaspoon Turmeric Powder
- ½ Teaspoon Red Chilli Powder adjust to taste
- ½ Teaspoon Garam Masala
- Salt as required
- 140 gms Paneer crumbled
For Yogurt Sauce
- ⅓ Cup Plain Yogurt
- 1 Teaspoon Chilli Sauce adjust to taste
- 1 Teaspoon Dijon Mustard
- ½ Teaspoon Maple Syrup
For Wraps
- 2 Tortillas
- 3-4 leaves Lettuce wash and trim tough ends
- half Cucumber wash and slice
Instructions
- Heat oil in a pan over medium heat.2 Teaspoons Oil
- Add the minced garlic and sauté for a minute until fragrant.1 clove Garlic
- Now add the sliced onions to the pan. Cook until the onions become translucent, about 5-7 minutes.½ Onion
- Add the turmeric powder, red chili powder, garam masala and salt.¼ Teaspoon Turmeric Powder, ½ Teaspoon Red Chilli Powder, ½ Teaspoon Garam Masala, Salt
- Now add the diced paneer to the pan. Gently mix to coat the paneer with the spices and vegetables.140 gms Paneer
- Cook for 3-4 minutes until the paneer is heated through and slightly golden.
- Squeeze a dash of lemon juice and mix well.
- Garnish with chopped coriander. Remove from heat and set aside.
- In a small bowl, place yogurt, dijon mustard and chilli sauce.⅓ Cup Plain Yogurt, 1 Teaspoon Chilli Sauce, 1 Teaspoon Dijon Mustard, ½ Teaspoon Maple Syrup
- Mix with a spoon or fork until everything is well combined.
- Warm the tortillas or flatbreads on a skillet for a few seconds on each side until they are soft and pliable.2 Tortillas
- Add a layer of shredded lettuce and cucumber.3-4 leaves Lettuce, half Cucumber
- Place a generous amount of the spicy paneer filling on top of the vegetables.
- Drizzle yogurt mustard sauce over the filling.
- Fold in the sides of the tortilla and roll it up tightly to form a wrap.
- Cut the wraps in half if desired and serve immediately.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
Ramani says
Paneer bhurji in new avatar in the form of wraps looks so good. I'm saving this recipe for my lunchbox.
Geetha Priyanka says
Absolutely! Hope you like this paneer recipe in new avatar:)