Paneer Tikka Wrap Recipe

Prepare marinade

In a medium bowl whisk together 3 tbs plain yogurt, 1 tbs ginger-garlic paste, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp red chili powder, 0.5 tsp turmeric, 1 tsp crushed kasuri methi, 1 tbs lemon juice, 1 tbs oil and 1 tsp salt until smooth.

Add 400 g paneer cubes to the marinade and gently fold until every cube is coated. Cover and refrigerate for at least 30 minutes (up to 2 hours).

Heat a non-stick skillet or cast-iron pan over medium-high heat. Add a light drizzle of oil or spray. When hot, add marinated paneer cubes in a single layer and sear 2–3 minutes per side until golden and slightly charred. Work in batches to avoid crowding. Alternatively, thread onto skewers and grill/broil for 6–8 minutes, turning once.

Remove cooked paneer to a plate and keep warm. Reserve any marinade left in the bowl (do not reuse raw marinade on finished paneer).

While paneer marinates or cooks, heat 1 tsp oil in a skillet over medium-high heat. Add onion wedges and bell pepper pieces and sauté 3–4 minutes until slightly softened but still crisp-tender.

Season the vegetables with 0.5 tsp salt and 0.25 tsp black pepper. Remove from heat and set aside. If using cucumber or zucchini raw, toss them in now without cooking.

In a blender or food processor combine 0.5 cup mint leaves, 0.5 cup cilantro, 1 small green chili, 1 tbs lemon juice, 2 tsp plain yogurt, 0.5 tsp salt and 2 tbs water. Blend to a smooth, spreadable paste, scraping down sides as needed. Taste and adjust salt, chili or lemon juice.

Whisk together 0.5 cup plain yogurt, 1 minced garlic clove, 0.5 tsp lemon juice, 0.25 tsp salt and 0.125 tsp black pepper until smooth. Chill until assembly.

Warm the 4 tortillas in a dry skillet or microwave for 20–30 seconds until pliable. Optionally brush each with a little butter or oil and toast in a hot skillet 20–30 seconds per side for light browning.

Spread about 1 tbs of mint-cilantro chutney down the center of each warm tortilla. Spoon about 1.5 tbs garlic yogurt sauce over the chutney (reserve a little sauce for serving).

Place a handful (about 0.5 cup) of shredded lettuce or cabbage over the sauces. Top with 100 g (approx. 8–10) cooked paneer cubes per wrap and an even portion of sautéed vegetables.

Sprinkle a pinch (about 0.125–0.25 tsp) of chaat masala or extra garam masala if using, and squeeze a little lemon juice from a wedge if desired.

Fold the sides in and roll tightly to form a wrap. If needed, secure with a toothpick or wrap in parchment. Repeat for remaining wraps.

Serve immediately with remaining chutney and garlic yogurt sauce on the side.