Paneer Tikka Wrap
Servings - 2 - 3
INGREDIENTS

Mint - 35 grams
Coriander - 35 grams
Curd - 200 grams
Cumin - 1 teaspoon
Green chili - 1 tablespoon
Lemon juice - 1 teaspoon
Salt - 1 teaspoon
Fresh cream - 1 tablespoon
Corn flour - 1 tablespoon
Paneer - 250 grams
Bell pepper - 85 grams
Onions - 60 grams
Oil - for shallow frying
Mayonnaise - 150 grams
Cabbage - 50 grams
Carrots - 40 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Tortilla
PREPARATION
1. In a blender, add 35 gram mint, 35 grams coriander, 200 grams curd, 1 teaspoon cumin, 1 tablespoon green chili, 1 teaspoon lemon juice, 1 teaspoon salt, 1 tablespoon fresh cream, 1 tablespoon corn flour and blend it into a smooth puree.
2. Transfer this into a mixing bowl, add 250 grams paneer, 85 grams bell pepper, 60 grams onions and mix it well.
3. Marinate for 3 - 4 hours.
4. Soak skewers in water for 30 minutes.
5. Skewer the veggies and paneer.
6. Shallow fry till it turns golden brown in color from all sides.
7. In a mixing bowl, add 150 grams mayonnaise, 50 grams cabbage, 40 grams carrots, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
8. Take a tortilla and spread the mayonnaise mixture on it.
9. Add the cooked paneer tikka on it.
10. Roll it tightly and prick toothpick in it.
11. Serve.
Spicy Indian Paneer Sandwich Wrap
Serving - 2
INGREDIENTS
Oil - 1 1/2 tablespoon ( divide)
Bell pepper - 160 grams
Onions - 100 grams
Lettuce
(For Paste)
Coriander - 25 grams
Green chili - 1
Salt - 1/2 teaspoon
Lemon juice - 1 teaspoon
Sour cream - 280 grams
Black pepper - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Oregano - 1 teaspoon
Salt - 3/4 teaspoon
Garlic cloves - 2
Green chili - 2
Coriander - 35 grams
Lemon juice - 1/2 tablespoon
Oil - 1/2 tablespoon
Paneer 350 grams
PREPARATION
1. In a blender add 1/2 teaspoon black pepper, 1/2 teaspoon chilli flakes, 1 teaspoon oregano, 3/4 teaspoon salt, 2 garlic cloves, 2 green chili, 35 grams coriander, 1/2 teaspoon lemon juice, 1/2 tablespoon oil and blend it until smooth.
2. In a mixing bowl add 350 grams paneer and pour the strain mixture into it. Mix well to combine.
3. In a blender add 25 grams coriander, 1 green chili, 1/2 teaspoon salt, 1 teaspoon lemon juice and blend it well.
4. Pour the mixture into the 280 grams sour cream and mix it well.
5. Heat 1 tablespoon oil in a pan, add 160 grams bell pepper, 100 grams onions and stir. Cook for 3 - 5 minutes.
6. Heat 1/2 tablespoon oil in a pan , add mixture paneer and fry for 3 -5 minutes.
7. Take a wheat tortilla and spread sour cream mixture over it.
8. Place lettuce, fry bell pepper, fry paneer and roll.
9. Serve.
