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This quick and easy paneer veggie wrap combines the creamy richness of paneer with the crunch of fresh vegetables, all seasoned with warm spices and a tangy mint curd. Perfect for a lunchbox or a light meal, the wrap is rolled in soft whole-wheat rotis for a wholesome bite. The sautéed filling brings out the aroma of cumin and turmeric, while the chaat masala adds a zesty finish.
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Heat oil in a pan. Add paneer cubes, grated carrots, and capsicum. Toss gently for 3–4 minutes on medium heat until the vegetables soften slightly and the paneer is lightly golden.
Sprinkle turmeric, cumin powder, and a tiny pinch of salt over the paneer and vegetables. Stir well until the spices coat everything evenly, then turn off the heat.
Place a soft whole-wheat roti flat on a plate. Spread a thin layer of mint curd evenly across the center.
Spoon a generous line of the warm, seasoned paneer and vegetable mixture down the middle of the roti. Sprinkle a touch of chaat masala over the top for a tangy kick.
Fold the bottom edge of the roti up slightly to trap the filling, then roll the sides tightly over it to create a wrap. Wrap the bottom half in parchment paper or foil to keep it tightly sealed for the lunchbox.
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You can substitute paneer with tofu for a vegan option.
Add a dash of lemon juice to the filling for extra tanginess.
If you don’t have mint powder, finely chopped fresh mint or coriander works well.
Can I use store-bought rotis?
Yes, store-bought rotis work perfectly for this recipe.
How can I make the wrap spicier?
Add a pinch of red chili powder or finely chopped green chilies to the filling while sautéing.
Can I prepare the filling in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. Reheat before assembling the wraps.
What other vegetables can I use?
You can use finely chopped zucchini, spinach, or mushrooms as alternatives or additions.
How do I keep the wraps fresh for a lunchbox?
Wrap the bottom half in parchment paper or foil and store in an airtight container to keep them fresh.
