Paneer frankies (wraps)
Prep
5 mins
Cook
15 mins
Servings
4
Difficulty
Easy
These paneer frankies are my go to when I want something delicious but don't have much time in the kitchen. In just 20 minutes total, you'll have a satisfying meal that's both budget friendly and packed with flavor. The paneer gives you a fantastic protein boost while staying lighter than meat, and the aromatic spice blends create an incredible depth that tastes way more complicated than it actually is. With simple sautéed vegetables, crumbly paneer, and fresh lettuce wrapped up in soft tortillas, this is the kind of quick weeknight dinner that feels a bit fancy without any fuss. Trust me, once you make these, they'll become a regular in your rotation.
Ella x
Ingredients
- 2 tbspvegetable oil
- 1onion(thinly sliced)
- 1green pepper(deseeded and chopped into small pieces)
- 1 tspground turmeric
- 2 tspcooks’ ingredients vadouvan spice blend
- 1 tspcooks’ ingredients deggi mirch spice blend
- 2 tbsptomato purée
- 226 gramspaneer(coarsely grated, or crumbled in a food processor)
- 25 gramscoriander(leaves chopped)
- 1 tspcooks’ ingredients chaat masala
- 2seeded tortilla wraps
- 4essential romaine lettuce(romaine lettuce leaves, trimmed)
Detail level
Instructions
- 1
Bring the oil to medium-high heat in a wok or sauté pan and fry the onion for 5 minutes, or until turning golden. Mix in the green pepper and cook for 5 minutes more. Add the turmeric, vadouvan spice blend, deggi mirch and tomato purée, then stir over a low heat for 3-5 minutes to cook out the spices.
- 2
Add the paneer and stir through until evenly coated in the spices and other ingredients. Off the heat, mix in the coriander, chaat masala and salt, to taste.
- 3
Warm a wrap according to pack instructions, to make it more pliable. Place on a sheet of foil or baking parchment, if liked (this helps them to stay tightly rolled if serving later). Place 2 lettuce leaves in the middle, facing each other. Cover the lettuce with 1/2 the paneer filling. Fold in the narrow edges, while using the longer edges to roll the filling into place, as you would a wrap.
- 4
Seal with the foil or paper and cut in ½, to serve. If you’re serving these later, pop them into a sealable tub to keep them from drying out. These can be made up to 4 hours ahead.
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