Ingredients
Scale
- 200g paneer, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons olive oil
- 2 teaspoons garam masala
- Salt to taste
- 4 tortillas
- 1 cup yogurt, for sauce
- Fresh coriander leaves for garnish
- Chili flakes, optional for extra spice
Instructions
- In a pan, heat the olive oil over medium heat. Add the diced paneer and sliced bell peppers. Sprinkle garam masala and salt over the mixture. Sauté for about 5-7 minutes until the paneer becomes golden brown and the peppers are tender yet crisp.
- In a bowl, mix the yogurt with a pinch of salt and chili flakes to create the sauce. Spread this sauce evenly onto each tortilla.
- Layer the sautéed paneer and bell pepper mixture on top of the yogurt sauce and add fresh coriander leaves. Roll each tortilla tightly.
- Cut each wrap in half and serve immediately while warm, paired with extra yogurt sauce or alongside a fresh salad.
Notes
- Leftover wraps can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet for best texture.
- Consider serving with mixed greens or cucumber salad for a balanced meal.
- To make ahead, prepare the filling and yogurt sauce in advance, then assemble the wraps just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg