Tandoori paneer wraps
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Tandoori paneer wraps
Paneer is a great high-protein alternative to meat that’s rich in calcium for strong teeth and bones. Its mild flavour works well with the tandoori spices and chutney
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
578Kcal
Fat
20gr
Saturates
8gr
Carbs
55gr
Sugars
18gr
Fibre
9gr
Protein
40gr
Salt
1.1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 250glow-fatGreek-stylenaturalyogurt
- 50gtandooripaste
- 1lime
- 2x225gpackspaneer(weusedApetina),diced
- 1½tbspvegetableoil
- 3mixedpeppers,sliced
- 2redonions,sliced
- 1½tbspmangochutney
- 4flatbreadwraps
- ½x30gpackcoriander
Step by step
- Preheat the grill to high. Mix half the yogurt and all the spice paste together and grate in the lime zest. Stir in the paneer and seasoning, then spread out on a foil-lined oven tray. Grill for 16-20 minutes, turning halfway, until starting to caramelise at the edges.
- Meanwhile, heat the oil in a large frying pan, add the peppers and onions with 2 tablespoons of water; cook for 10-15 minutes over a medium-high heat, until the vegetables are softened and lightly charred, stirring occasionally.
- Mix the remaining yogurt with the mango chutney and set aside until ready to serve.
- Add the paneer to the veg and keep warm over a low heat. Sprinkle the wraps with a little water and grill for 1-2 minutes to warm.
- Cut the lime into wedges. Serve the paneer and veg in a warm dish and let everyone fill their own wraps, adding chutney-yogurt, coriander and lime to squeeze over.
