Paneer tortilla wrap – Easy and delicious after-school snack perfect for that quick bite. Easy to prepare and comes together in minutes
Here is a recipe for an easy and quick wrap made with paneer and veggies. Having tortillas or chapatis lying in your fridge can come in handy as you can put together a quick meal in minutes. The filling for this wrap has paneer, onion, tomato, capsicum, garlic, and a lot of spices. You can replace paneer with tofu or protein of your choice. Make the filling and keep it ready in the fridge so you can pull a fantastic wrap in minutes when you want to make something for that quick bite. I have used readymade tortilla for this recipe but chapati will work just fine. I have added grated cheese for that extra richness and it also keeps the filling together from falling. Hope you will try this recipe.
I have used Kashmiri red chilli powder mainly for the colour. As for the oregano seasoning, I have just used the seasoning packets that come along when we order pizzas. I save it and use it in dishes like this all the time. If you do not have it, you can omit it or use any seasoning of your choice.
This recipe makes about 6 wraps that are filling and makes for a meal in itself. These wraps travel well too making it perfect for packing in a school lunch box or for a picnic.
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Here is the video of how to make Paneer Tortilla Wrap | Easy And Delicious After School Snack Recipe | Paneer Wrap With Veggies
For the filling
2 tablespoon vegetable oil 3 cloves garlic, minced 1/2 cup onion, finely chopped 1 green chilli, minced 2 tomatoes, finely chopped 3/4 teaspoon salt 1/4 teaspoon turmeric powder 3/4 teaspoon Kashmiri red chilli powder 1/2 teaspoon black pepper powder 1/4 teaspoon cumin powder 1/2 teaspoon curry masala powder 3/4 teaspoon oregano seasoning 1/2 teaspoon sugar 1/4 teaspoon cumin seeds 1/2 cup green bell pepper, finely chopped 200 grams paneer – cubed into small pieces 2 tablespoons coriander leaves, chopped
Other Ingredients
6 tortilla or chapati 6 teaspoon mayonnaise 3/4 cup grated Mozzarella Cheese Ghee or vegetable oil for making tortillas
For the filling
Heat oil in a pan and add the garlic and the onions. Saute till the onions are soft. Once the onions are soft, add the green chillies, tomatoes and salt. Cook for a few minutes till the tomatoes are soft and mushy. Add in all the spice powders, sugar and cumin seeds. Mix well to combine and cook for a minute. Add the capsicum and paneer and cook for a minute more. Finally, add the coriander leaves and switch off the flame. The filling is ready. The filling can be stored in the refrigerator for about a couple of days.
Making and grilling the wraps
Place a tortilla on a board or a plate. Apply a teaspoon of mayo on one half of the tortilla. Spread the filling on one half of the tortilla and flatten it with a spoon. Sprinkle cheese and fold the tortilla.
Gently remove the folded tortilla and place it on a hot griddle. Sprinkle a little oil or ghee and toast till the cheese melts. Serve hot!!! Enjoy!!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
For the filling
2 tablespoon vegetable oil 3 cloves garlic, minced 1/2 cup onion, finely chopped 1 green chilli, minced 2 tomatoes, finely chopped 3/4 teaspoon salt 1/4 teaspoon turmeric powder 3/4 teaspoon Kashmiri red chilli powder 1/2 teaspoon black pepper powder 1/4 teaspoon cumin powder 1/2 teaspoon curry masala powder 3/4 teaspoon oregano seasoning 1/2 teaspoon sugar 1/4 teaspoon cumin seeds 1/2 cup green bell pepper, finely chopped 200 grams paneer – cubed into small pieces 2 tablespoons coriander leaves, chopped
Other Ingredients
6 tortilla or chapati 6 teaspoon mayonnaise 3/4 cup grated Mozzarella Cheese Ghee or vegetable oil for making tortillas
For the filling
Heat oil in a pan and add the garlic and the onions. Saute till the onions are soft. Once the onions are soft, add the green chillies, tomatoes and salt. Cook for a few minutes till the tomatoes are soft and mushy. Add in all the spice powders, sugar and cumin seeds. Mix well to combine and cook for a minute. Add the capsicum and paneer and cook for a minute more. Finally, add the coriander leaves and switch off the flame. The filling is ready. The filling can be stored in the refrigerator for about a couple of days.
Making and grilling the wraps
Place a tortilla on a board or a plate. Apply a teaspoon of mayo on one half of the tortilla. Spread the filling on one half of the tortilla and flatten it with a spoon. Sprinkle cheese and fold the tortilla.
Gently remove the folded tortilla and place it on a hot griddle. Sprinkle a little oil or ghee and toast till the cheese melts. Serve hot!!! Enjoy!!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/paneer-tortilla-wrap/
Whole grain dosai recipe made with rolled oats and brown rice. A healthy south Indian breakfast recipe.
Here are the things you can buy online for making this recipe Rolled Oats https://amzn.to/3ZIXh0t Brown Rice https://amzn.to/3ZLyLfm Dosa Griddle https://amzn.to/3bFt1jf Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Oats Dosai | Oats And Brown Rice Dosai Batter Recipe | Healthy Whole Grain Breakfast Recipe
1 cup rolled oats 1 cup brown rice 1/2 cup whole unpolished urad dal 1/2 teaspoon fenugreek seeds 1/2 cup aval / poha 1 teaspoon salt 3 cups water
For the Batter
Take a bowl and add the oats, rice, dal and the fenugreek seeds. Wash everything in water. Add three cups of water and the aval / poha. Soak everything for two hours. After soaking add the salt and grind everything to a smooth batter. Use the soaking water for grinding. Ferment the batter for 6-12 hours. If it’s summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermentation. Use within 2-3 days.
To make dosai
Heat the dosai griddle until medium-hot. Add 1/3 cup batter and swirl to cover the dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil/peanut oil or ghee. Cook until the underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with the remaining batter. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
