Creamy cheese paneer wrap

To make a creamy cheese paneer wrap, start by heating a pan and melting 1 tbsp of butter. Add chopped onions, paneer, and tomatoes, and fry for about 5 minutes. Transfer this mixture to a bowl. In another bowl, combine creamy cheese mayonnaise, Tandoori mayonnaise, and oregano. Mix well and then add the paneer mixture. Take an instant wrap, place a Romaine lettuce leaf on it, add the paneer creamy mixture, and top with chopped veggies. Roll the wrap tightly and secure it with a toothpick. Finally, fry the wraps in a pan with butter until golden brown and serve hot.

If you don't have paneer, you can substitute it with tofu for a vegan option or cooked chicken for a non-vegetarian version. Instead of creamy cheese mayonnaise, you can use regular mayonnaise mixed with cream cheese. For the veggies, feel free to use any fresh greens or vegetables you have on hand, such as spinach or bell peppers.

Yes, you can store leftover creamy cheese paneer wraps. Wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container in the refrigerator. They can be stored for up to 2 days. To reheat, simply place them in a pan over medium heat until warmed through, or microwave them for a quick option.

Creamy cheese paneer wraps can be adapted for various dietary preferences. They are vegetarian-friendly due to the use of paneer and veggies. For a vegan option, replace paneer with tofu and use vegan mayonnaise. Additionally, you can make them gluten-free by using gluten-free wraps instead of regular instant wraps.

Creamy cheese paneer wraps pair well with a variety of side dishes. Consider serving them with a fresh salad, such as a cucumber and tomato salad, or a side of crispy potato wedges. You could also serve them with a tangy yogurt dip or a spicy chutney for added flavor.