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Paneer is a super substitute for meat for meat free Monday (or any day, in fact) and it works beautifully in these flavourful paneer wraps.
Packed full of delicious Indian flavours with sweet peppers, creamy paneer, cooling cucumber and yoghurt, these wraps are always a winner.
And, even better, they’re ready in under 15 minutes. Perfect for a weeknight when you’re in a hurry.
This recipe is absolutely kid approved too!
Paneer Wraps – The Ingredients
- Paneer is an Indian cheese that doesn’t melt – making it a great option to fry up and use as an alternative to chicken, beef or fish in this dish. It has a lovely mild flavour and I’ve always been a huge fan. If you can’t get it, halloumi could be substituted but it is higher in flavour and saltier.
- The vegetables in these wraps are red and yellow peppers and spring onions. You will need the peppers to add that level of sweetness.
- For the spices, I’ve used a great selection of dried spices that go together really well. If you don’t have all of these in the store cupboard, try substituting with 1 tbsp garam masala or mild curry powder. You can make them as hot or as mild as you like – just adjust the chilli flakes accordingly.
Cooking the Wraps
These wraps are really simple – deliberately. They’re so quick to cook from scratch and make a great alternative for fajita night!
The brilliant thing about wraps is that you can serve them up on the table and let everyone make their own with their favourite bits. I’ve never met a child who doesn’t love doing that!
The key for this recipe is cooking the paneer properly first – you want it to be golden before you add the vegetables, so that it has a bit of texture.
It’s a super easy recipe with no special requirements, so give it a go and enjoy!
Paneer and Vegetable Wraps
February 25, 2024Ingredients
- 225 g paneer
- 2 tbsps vegetable oil
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp gound tumeric
- 1/2 tsp ground ginger
- 1 tsp dried chilli flakes
- 3 bell peppers
- 125 g spring onions
- Large handful fresh coriander
- 4 tortilla wraps
- 1/2 cucumber
- 150 ml greek yoghurt
Instructions
- Chop the paneer into 1cm chunks. Put a frying pan on a medium heat and heat the vegetable oil, then add the paneer. Fry, stirring often, until browned.
- Stir in the cumin, ground coriander, tumeric, ginger and chilli flakes.
- Finely chop the peppers and spring onions and add to the pan, along with 100ml water. Simmer for 5-7 minutes, until the veg has started to soften. Chop the coriander and add to the pan, then season with salt and pepper.
- Chop the cucumber into matchstick shapes.
- Let everyone serve themselves – add a spoonful of the paneer to a wrap, then top with a little yoghurt and some cucumber. Roll and enjoy!
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