These paneer rolls (or paneer wraps) are so delicious, satisfying and enjoyable to eat – and perfect for easy and fun weeknight dinners! This dish is a culinary delight that combines the wonders of Indian flavours and the comfort and joys of loaded wraps! You can also use this recipe to make a paneer kathi roll.
Easy paneer wrap recipe (or paneer rolls)
These wraps feature soft tortilla wraps surrounding crispy and flavourful breaded paneer fingers topped with fresh salad leaves and a combination of appetising sauces and dips to bring extra flavour profiles and texture to these wraps!
Every bite is filled with an array of varying textures and mouth-watering flavours!
Not only are these wraps delicious and pleasing – they are so easy and fun to make… Assemble your wrap according to preferences – this also makes for a great activity for the kids!
What is paneer?
- Paneer also known as cottage cheese, is a fresh cheese made from milk.
- You can make paneer at home or buy store-bought.
- You’ll notice the store-bought paneer can come in different kinds – ranging from blocks to cubes (paneer which has been pre-diced). In this recipe I recommend using paneer blocks.
The joys of paneer
I want to take this opportunity to celebrate the joys of paneer – from the delicious taste to the wonderful textures – paneer is an incredible ingredient!
Another one of the beauties of paneer is its versatility! This versatile ingredient can be made into so many dishes from crispy paneer fingers to chilli paneer and Paneer Manchurian!
Paneer is a source of protein and other nutrients and brings a wholesome element to any dish! If you have not yet tried paneer – you are in for a treat!
And if you have… you know what I mean!
Notes on Recipe Ingredients
- Wraps (or paratha): you can use whole wheat or plain tortilla wraps, alternatively you can use roti or plain paratha as a wrap/roll (or paneer kathi roll)
- Breaded paneer fingers: make a batch of breaded paneer fingers for these wraps using paneer, garlic, ginger, oil, spices, seasoning/herbs and breadcrumbs. You can substitute with leftover paneer dishes in this recipe including paneer jalfrezi, chilli paneer or paneer tikka.
- Sauces: I recommend using a mixture of sauces and chutneys including mint chutney or coriander chutney, Indian mint sauce, blender salsa, yogurt, guacamole for a range of flavours and textures in your wrap
- Wrap/roll fillings:
- Salad leaves: you can add salad and lettuce leaves, chop lettuce before adding to the wrap
- Onions and peppers: red or yellow/brown onions and/or peppers for extra flavour and crunch. You can also roast the onions and peppers for enhanced flavour in the wrap!
- For each wrap you just need a handful of fillings or as desired.
Preparation
Before assembling your paneer wraps you will need to prepare your ingredients:
- Crispy Paneer fingers: have your batch of breaded paneer fingers warm and ready
- Tortilla or paratha: warm up your tortillas using a frying pan or tava (flat pan) on low-medium heat, until they are warm to touch and still soft.
- Onions and peppers: slice onions and peppers, I also recommend roasting them in a little olive oil (for a few minutes in a pan) for enhanced flavour!
- Dips: prepare all your dips before assembling – including guacamole, salsa, mint chutney and keep your yogurt ready.
How to Make paneer rolls/paneer wraps
- Add paneer and sauces onto the tortilla. Place your tortilla (or paratha) on a plate. Spread a little yogurt (or Indian mint sauce), mint chutney and salsa onto the middle of the tortilla and add the paneer fingers.
- Top with fresh green salad leaves and salsa. Place the leaves and salsa over the paneer fingers.
- Add onions and peppers and more sauce. You can add roasted (or regular) slices of onions and peppers and drizzle with more sauces/dips as desired including guacamole, salsa and Indian mint sauce.
- Top with lettuce leaves and wrap the tortilla. To wrap the tortilla, you can tuck in the bottom of the tortilla and then fold the sides to roll into a wrap. By tucking the bottom of the tortilla inwards it helps prevent the filling from leaking out of the wrap.
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Tips for making the BEST paneer wraps
- Prepare ingredients and dips before assembling: assemble when you have all ingredients prepared, including warming the tortillas and paneer fingers.
- Adjust as desired: you can adjust the flavour profile and texture of this wrap by adjusting the fillings as desired. For a spicier wrap add more chutney and salsa, for a creamier texture add more guacamole and for extra crunch add more lettuce.
- Serve immediately for maximum freshness: this helps the paneer fingers stay warm in the wrap, plus if you leave the wrap for too long it can become soggy with all those delicious dips.
- Variations: you can mix and match chutneys and dips in this wrap – for a unique twist add peanut chutney and coconut chutney! Or add some imli sauce which pairs perfectly with the guacamole in the wrap!
Storage Tips
- This wrap is best served fresh – so I recommend only making the wrap when you are ready to eat.
- To save time, you can prepare the ingredients in advance and store in airtight containers in the fridge.
How to serve
This paneer wrap can be served with extra chutney, salsa and guacamole on the side.
Serve with your favourite appetizers – from jalapeño poppers and garlic breaded mushrooms to besan dhokla and crispy spinach and onion pakora!
Related
Looking for other Indian recipes like this? Try these:
Fresh drinks
Enjoy a glass of fresh juice or smoothie:
Paneer Rolls (Easy Paneer Wrap Recipe)
Ingredients
- 1 Tortilla wrap or paratha (warmed)
- 3 Paneer fingers or other leftover paneer dish, including paneer tikka, paneer jalfrezi or chilli paneer (heated)
Dips/sauces:
- 1 tablespoon Pico de gallo salsa or blender salsa (or more as desired)
- 1 tablespoon Guacamole (or more as desired)
- 1 teaspoon Mint chutney (or more as desired)
- 1 tablespoon Indian mint sauce (or yogurt) (or more as desired)
Fillings:
- Handful Salad leaves or Lettuce leaves
- ¼ Onions red or yellow/brown (roasted or unroasted)
- ¼ bell peppers (red, orange or yellow) sliced (roasted or unroasted)
Instructions
- Place your tortilla on a plate and spread a little yogurt, mint chutney and salsa onto the middle of the tortilla, then add the paneer fingers.
- Top with fresh green salad leaves and salsa, place the leaves and salsa over the paneer fingers.
- Add slices of onions and peppers. You can add roasted or raw slices of onions and peppers.
- Drizzle with more sauces as desired including guacamole, salsa and yogurt and top with lettuce leaves.
- Wrap the tortilla. Tip: to wrap the tortilla, you can tuck in the bottom of the tortilla and then fold the sides to roll into a wrap. By tucking the bottom of the tortilla inwards it helps prevent the filling from leaking out of the wrap.
Notes
-
- Prepare ingredients and dips before assembling: assemble when you have all ingredients prepared, including warming the tortillas and paneer fingers.
- Adjust as desired: you can adjust the flavour profile and texture of this wrap by adjusting the fillings as desired. For a spicier wrap add more chutney and salsa, for a creamier texture add more guacamole and for extra crunch add more lettuce.
- Serve immediately for maximum freshness: this helps the paneer fingers stay warm in the wrap, plus if you leave the wrap for too long it can become soggy with all those delicious dips.
- Variations: you can mix and match chutneys and dips in this wrap – for a unique twist add peanut chutney and coconut chutney! Or add some imli sauce which pairs perfectly with the guacamole in the wrap!
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