Herbed Paneer Burrito Recipe

Marinate paneer

In a large bowl combine yogurt, chopped cilantro, chopped mint, sliced green onions, minced garlic, lemon juice, 2 tablespoons olive oil, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper. Whisk until smooth and well blended.

Add the paneer cubes to the marinade and fold gently until evenly coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to let flavors meld.

Pan-sear paneer

Heat a nonstick or cast-iron skillet over medium-high heat. Add a drizzle of oil if the pan is dry. Remove paneer from marinade (reserve excess marinade) and place cubes in a single layer. Cook 2–3 minutes per side until golden and slightly crisp. Work in batches if needed. Return all seared paneer to the pan, pour the reserved marinade over them, and cook 1–2 minutes more to warm and glaze. Remove from heat and set aside.

While paneer marinates, prep vegetables: thinly slice red bell pepper, red onion, and zucchini. Heat 1 tablespoon olive oil in a separate skillet over medium-high heat.

Add sliced onion and bell pepper to the hot skillet and sauté 3–4 minutes until slightly softened. Add zucchini, season with 1 teaspoon salt and 1 teaspoon black pepper, and continue to cook 3–4 minutes more until vegetables are tender-crisp and lightly browned. Remove from heat.

Warm tortillas: stack tortillas and wrap in foil, then warm in a 350°F (175°C) oven for 8–10 minutes or heat individually in a dry skillet 20–30 seconds per side until pliable. Keep wrapped in a towel to stay warm.

Assemble burritos: lay a warm tortilla on a flat surface. Spoon about 1/2 cup herbed paneer mixture down the center, followed by 1/3 cup sautéed vegetables, 1/4 cup shredded lettuce, a drizzle of tahini or Greek yogurt sauce (about 2 tablespoons), a sprinkle of crumbled cotija or feta (about 2 tablespoons if using), and a few drops of hot sauce if desired. Squeeze a little lime over the filling.

Fold burrito: fold the sides in toward the center, then fold the bottom edge up over the filling and roll tightly to enclose, keeping tight seams. Repeat with remaining tortillas and fillings.

Optional final sear: heat a clean skillet over medium heat, brush lightly with oil, and place each burrito seam-side down for 1–2 minutes to seal and crisp. Turn and crisp the other side 1 minute.

Serve: cut burritos in half on the bias, serve with extra sauce and lime wedges on the side.