These spicy Paneer Wraps make a nice lunch time alternative and a great way to use paneer if you have never cooked it before. Ready in under 10 minutes, this wrap is stuffed with a crunchy salad, cubes of paneer marinated in curry paste and a fresh and cooling mint yogurt.
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We are huge fans of paneer, and whilst we love it in a curry, if we are looking for something a bit quicker then we make these wraps.
The paneer does need marinating for extra flavour, but after that it just needs 5 minutes in the pan to get nice and crispy and whilst that is cooking you can make the salad and then just put it all together in a wrap.
If you are looking for other ways to use paneer then why not try our Easy Paneer Curry or Paneer Tikka Skewers?
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Why You Will Love It
- Quick and easy - Once the paneer is marinated (which we would recommend), it only takes 5 minutes to cook and put together.
- A great way to use paneer - If you haven't used paneer before, then this is a great place to start. It's so easy.
- Adaptable - There is so much that you can do with these paneer wraps. Fill them with you favourite salad ingredients, and what you have that needs using up.
- Can be prepared in advance - You can marinate the paneer and make the salad fillings in advance and then just cook and wrap when you are ready.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Paneer - The star of the wrap. We used store bought, but you can make your own if you prefer.
- Curry paste - We used tikka paste as that is what we had in the fridge. But you could use korma or jalfrezi paste to change up the flavours and make it spicier or milder.
- Oil - This is what the paneer cooks in.
- Wraps - We used a large wholewheat wrap, but you can use any wraps. Just make sure that they are big enough to fit in all the ingredients. You could also use a naan or flatbread if you prefer. You could also try making our Wholemeal Tortilla Wrap recipe.
- Mango chutney - This is our secret ingredient in all curries, so we thought it would go well with a curried paneer wrap too. Use our own Mango Chutney recipe.
- Lettuce - This adds lots of crunch to the salad. We used little gem lettuce, but you could use iceberg or even rocket or spinach for a green veggie boost.
- Radish salad - This is where all the crunch and colour comes from.
- Yogurt mint sauce - We mixed together yogurt and mint sauce to make a cooling dressing that cuts through the curry paste.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Paneer Wraps
One: Mix the paneer with the tikka paste. Cover and leave to marinade for 30 minutes.
Two: Heat the oil in a pan over a medium heat. Add the marinated paneer and cook until the edges become crispy (about 5 minutes), making sure to cook every cube on each side.
Three: Mix the yogurt and mint sauce together.
Four: Make the wrap by first spreading the mango chutney. Add lettuce, radish salad and paneer. Finish with a drizzle of mint yogurt.
What is Paneer?
Paneer is an Indian cheese that's made from curdled milk and a fruit or vegetable acid like lemon juice and then the liquid is pressed out and it leaves a dense cheese. It has much the same texture as halloumi, but it isn't as salty. Paneer is a soft cheese, but it doesn't melt. When cooked, the cubes soften but they hold there shape, making them perfect to put in a curry or wrap.
You can either go to a specialist Indian supermarket to get paneer, or check out the world food section in the fridge area of your supermarket. Or it might be near the halloumi and feta in the cheese section, like it is in our supermarket. It is becoming a popular ingredient now, so it is being stocked more in supermarkets.
Serving Suggestions
If we are keeping this as a light lunch, then we tend to keep it simple with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket. You want leafy greens, but crunch too. Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette. We had extra Cucumber and Radish Salad on the side.
If we want it to be a little more filling, then a potato side is the way to go. Why not try our Skin on Fries, Best Air Fryer Fries, Crispy Garlic Smashed Potatoes, Parmesan Truffle Fries or Canarian Potatoes?
Storage
These wraps are best eaten straight away, as personally we prefer paneer hot - the texture is different once it has cooled. However, you could make the whole wrap up and wrap it in foil and keep it in the fridge until lunch time, or they could be added to a packed lunch. These are not suitable for freezing.
Dannii's Top Tips
- You could make the wrap more filling by adding some rice or chickpeas.
- Make sure you cook the paneer on a low heat so it doesn't burn.
- You could use fresh mint instead of mint sauce in the yogurt.
- Make a vegan version of this by swapping the paneer for tofu.
- You can use a flatbread instead of the tortilla wraps.
- If you don't want to make the radish salad to go with it, then you could make a coleslaw, but use the mint yogurt instead of the mayonnaise.
Frequently Asked Questions
Paneer is high in fat, so these wraps are quite high in calories. However, you could add less paneer and bulk them out with more salad. Paneer is a great source of calcium though, which is good for strengthening bones.
You don't have to, but 30 minutes to an hour in the oven really helps to intensify the flavours.
You could marinate the paneer the night before and make the salad the night before and then keep them in the fridge until you are ready to cook the paneer and make the wrap.
Are long as you use gluten free wraps and make sure the curry paste you are using is gluten free, then yes this is. Just make sure that there is no cross contamination.
You could swap the paneer for a marinated tofu and use a plant based yogurt to make a vegan version of these paneer wraps.
More Wrap Recipes
If you've tried this paneer wrap recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Spiced Paneer Wraps
Ingredients
- 100 g (3.5 oz) of Paneer - cut into cubes
- 2 tablespoons of Tikka paste
- 50 g (0.25 cups) of Plain yogurt
- 1 tablespoon of Mint sauce
- 1 tablespoon of Olive oil
- 2 Whole wheat tortilla wraps
- 2 tablespoons of Mango chutney
- 1 Little gem lettuce - shredded
- 1 portion of Cucumber and radish salad
Instructions
- Mix 100 g of Paneer with 2 tablespoons of Tikka paste. Cover and leave to marinade for 30 minutes.
- Heat 1 tbsp of Olive oil in a pan over a medium heat. Add the marinated paneer and cook until the edges become crispy (about 5 minutes), making sure to cook every cube on each side.
- Mix 50 g of Plain yogurt and 1 tbsp of Mint sauce together.
- Make the wrap by first spreading 2 tablespoons of Mango chutney over 2 Whole wheat tortilla wraps. Add 1 Little gem lettuce, 1 portion of Cucumber and radish salad and the paneer. Finish with a drizzle of the mint yogurt.
Recipe Tips
- You could make the wrap more filling by adding some rice or chickpeas.
- Make sure you cook the paneer on a low heat so it doesn't burn.
- You could use fresh mint instead of mint sauce in the yogurt.
- Make a vegan version of this by swapping the paneer for tofu.
- You can use a flatbread instead of the tortilla wraps. Why not try our Easy Homemade Flatbread recipe?
- If you don't want to make the radish salad to go with it, then you could make a coleslaw, but use the mint yogurt instead of the mayonnaise.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Mahima Marwaha says
These wraps are best eaten straight away, as personally we prefer paneer hot - the texture is different once it has cooled.
Mahima Marwaha says
It is very interesting article. Thanks for sharing this.
Mahima Marwaha says
These look amazing! Do you share recipes or just serve them up? Would love to try a few at home!
Mahima Marwaha says
What a great post and thanks for the ideas, as I live in London. I will definitely be trying a few of these out sooner rather than later. Beautiful pictures too. Thanks for sharing.