Paneer ‘n Spinach Wrap

As we watched the Colts and the Saints charge each other at the Super bowl on Sunday, our poor stomachs were under attack too. Bags of chips, salsa, peanuts, mozzarella sticks, beer, coke, pizza (and what not) were being guzzledd down faster than a quarterback running for a touchdown. Just to keep the food balance going, I decided to make a healthy paneer and spinach wrap, a one in all meal that couldn’t have been more perfect for the occasion. It was a great game and the company of close friends made it even more memorable.

Preparation and cooking time: 25 minutes


For the filling:
  •  1 cup paneer, sliced into thin long strips (1/2 by 2 inch)
  •  ½ cup green and red bell pepper, cut lengthwise
  • 1medium onion sliced lengthwise
  • 1 cup fresh spinach leaves chopped
  • ½ cup parmesan cheese
  • 4-6 tsp Green (mint-cilantro) chutney
  • 4-6 tsp tomato ketchup
  • 4-6 tsp Mayonnaise

 For the marinade:
  • 1 cup thick beaten curd
  • 1 tsp red chilli powder 
  •  ¼ tsp turmeric powder  
  • ¼ tsp ginger garlic paste 
  • ¼ tsp green chutney
  •  ¼ teaspoon besan
  • ½ teaspoon garam masala 
  •  ½ teaspoon chaat masala 
  •  1/4 teaspoon kasoori methi
  •  salt to taste 

For the wrap/chapatti:
  • 1 cup whole wheat flour 
  • 1 cup pureed spinach
  • salt to taste 


For the filling:
  • Mix all the ingredients of the marinade. Add paneer and keep aside for 10 minutes.Heat oil in a pan; add the onions, bell peppers and sauté for 2-4 minutes. Keep them aside.
  • In the same pan, add the paneer mixture and sauté on  high heat for 4 to 5 minutes, stirring occasionally. 

For the wrap/chapatis:

  • Combine all the ingredients and knead into dough. Make a small ball out of a portion of the dough and roll it into a thin chapati. Cook the chapati lightly on a tava or griddle on both sides and keep aside.Make a couple of chapatis according to your requirement.
  • Spread green chutney, mayonnaise and ketchup on the chapati. Put paneer, spinach and sautéed vegetables in the centre. Sprinkle some parmesan cheese on top and roll up tightly. Cook the rolls on a hot tava or griddle for 30-45 seconds .
  • Cut into half and serve hot.  

I am sending this recipe as entry to Global Kadai(a food blogging event started by Cilantro)  being hosted by Dil Se  for the May event.