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Tangy Grilled Paneer In Spinach Wrap

This Tangy Grilled Paneer In Spinach Wrap recipe is healthy, nutritious & iron-rich! The spinach gives the whole wheat wrap a lovely green colour & also makes it a healthy alternative to maida wraps!
Prep Time 20 minutes
Cook Time 20 minutes


Prep Time 20 minutes
Cook Time 20 minutes



Spinach Wrap
  1. Wash & clean the spinach leaves & blanch them in boiling water for 2 minutes.
  1. Remove & strain.
  2. Once cooled place in a blender & puree into paste.
  3. Mix flour, spinach puree, salt & very little water as the puree also has water content & make a soft dough.
  4. Keep aside for 10 minutes.
Grilled Paneer
  1. In the curd, add the dry spices, salt, ginger-garlic paste
  2. Add in paneer cubes, yellow & green capsicum & tomatoes.
  3. Mix well & let it marinate for 10 minutes.
  4. Roll out the spinach dough in round circles.
  5. Make the wraps by placing it on a hot tawa & then directly on the flame to puff up.
  6. Remove & keep aside.
Preparing the Wrap
  1. Once the paneer-capsicum-tomato mixture is marinated, add in 1 tsp of olive oil & also apply same to a skewer so that it doesn’t stick.
  2. Put tomato followed by green, yellow capsicums & paneer & then repeat on a skewer.
  3. Grill it on direct flame with the use of a stand or a gas skewer grill.
  4. Once done, remove & place on a plate.
  5. Add sliced onions, chat masala, lemon juice & put this tangy mixture on the spinach wrap.
  6. The base of the wrap has to be folded inwards first, so as to hold the mixture & then rolled from the sides.
  7. Secure the base with an aluminium foil wrap to hold if required.
  8. Sprinkle black sesame seeds on top.
  9. Serve warm & fresh as a healthy meal.