Paneer Wrap Recipe – Cilantro-Lime & Spicy Jalapeño Naan Wraps

Last Updated on 2 months by Neha Deshmukh

Paneer Wrap Recipe – Cilantro-Lime & Spicy Jalapeño Naan Wraps

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, flavorful meals that don’t require hours in the kitchen. And let me tell you, these Paneer Wraps are a total game-changer. They’re packed with protein, bursting with fresh flavors, and seriously satisfying. I first made these when I was craving something a little bit spicy and a whole lot delicious, and they’ve been a family favorite ever since!

Why You’ll Love This Recipe

These aren’t your average wraps. The combination of tender, marinated paneer, crisp-tender veggies, and a zesty cilantro-lime sour cream is just chef’s kiss. Plus, they come together in under 30 minutes – perfect for busy weeknights or a fun weekend lunch. They’re also super customizable, so you can adjust the spice level and ingredients to your liking.

Ingredients

Here’s what you’ll need to make these amazing Paneer Wraps:

• 1 batch Multipurpose Marinade
• 14 oz Paneer, cut into strips
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 medium Red Onion
• Jalapeño, to taste (more on that later!)
• 2 Tbsp Oil
• 6 Naan breads
• Shredded Lettuce
• Handful of Cilantro
• Green Chilies, to taste (optional)
• Lime Juice, to taste
• Salt, to taste
• 1 cup Sour Cream

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your wraps turn out perfectly:

• Multipurpose Marinade: This is key to flavorful paneer! You can find my go-to recipe [link to multipurpose marinade recipe here]. It’s worth making a big batch, trust me.
• Paneer: I recommend using a good quality, firm paneer. If it’s a little too soft, you can gently press it between paper towels to remove excess moisture.
• Naan: Store-bought naan works great for convenience! But if you’re feeling ambitious, homemade naan is absolutely divine. Look for a good quality naan that’s soft and pliable.
• Cilantro-Lime Sour Cream: Don’t skimp on the cilantro and lime! It really brightens up the whole wrap. You can also add a pinch of cumin or chili powder for extra flavor. For a tangier twist, try using Greek yogurt instead of sour cream.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the paneer strips in the Multipurpose Marinade in a ziplock bag. Refrigerate for at least 30 minutes (or even overnight for maximum flavor!).
2. While the paneer marinates, heat 1 Tbsp oil in a skillet. Sauté the bell peppers, onion, and jalapeño until they’re lightly caramelized but still have a bit of a crisp bite. Season with salt and set aside.
3. Add the remaining oil to the skillet. Cook the marinated paneer until it’s golden brown and slightly crispy on all sides.
4. Warm the naan on a skillet or directly over an open flame (carefully!) to soften it up. This makes it easier to fold without breaking.
5. Spread a generous layer of cilantro-lime sour cream dressing on each naan.
6. Layer with shredded lettuce, the sautéed veggies, and the golden-brown paneer. Add extra dressing if you’re a sauce lover like me!
7. Fold the naan tightly to form a wrap.
8. Serve immediately while hot. Seriously, don’t wait – these are best enjoyed fresh!

Expert Tips

• Don’t overcrowd the skillet when cooking the paneer. Work in batches if necessary to ensure even browning.
• For extra flavor, sprinkle a little chaat masala over the paneer before wrapping.
• If you want a smoky flavor, grill the paneer instead of pan-frying it.

Variations

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. Use a plant-based sour cream alternative.
• Gluten-Free Adaptation: Use gluten-free naan or wrap the filling in a large lettuce leaf instead. Chapati is also a great gluten-free alternative.
• Spice Level Adjustment: Control the heat by adjusting the amount of jalapeño and green chilies you use. Remove the seeds and membranes from the jalapeño for a milder flavor.
• Festival Adaptations: These wraps are fantastic street food style! Serve them with a side of mint chutney and tamarind chutney for a truly authentic experience.

Serving Suggestions

These Paneer Wraps are delicious on their own, but they also pair well with:

• A side of raita (yogurt dip)
• A simple salad
• Some crispy papadums (Indian crackers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the naan will likely become a bit soggy, so it’s best to enjoy these wraps fresh. The cilantro-lime sour cream will keep in the refrigerator for up to 3 days.

FAQs

What is the best type of paneer to use for this wrap?

A firm, non-melting paneer is ideal. If your paneer is a bit soft, pressing it will help it hold its shape.

Can I make the Multipurpose Marinade ahead of time?

Absolutely! The marinade actually tastes even better after it’s had a chance to sit for a few hours or overnight.

How can I adjust the heat level of this wrap?

Easily! Reduce or omit the jalapeño and green chilies. You can also use a milder chili powder.

What is a good substitute for naan if I am gluten-free?

Gluten-free naan, chapati, or even large lettuce leaves work well.

Can I grill the paneer instead of pan-frying it?

Yes! Grilling adds a lovely smoky flavor.

How long will the leftover cilantro-lime sour cream keep in the refrigerator?

Up to 3 days.

Is this wrap suitable for a packed lunch?

Yes, but the naan might get a little soft. Consider packing the filling and naan separately and assembling it just before lunchtime.