Paneer Wrap Recipe- Spicy Paneer Tikka with Bell Pepper & Oregano

Last Updated on 2 months by Neha Deshmukh

Paneer Wrap Recipe: Spicy Paneer Tikka with Bell Pepper & Oregano

Hey everyone! I’m so excited to share this recipe with you – it’s become a total weeknight favorite at my place. These Paneer Wraps are packed with flavor, super quick to make, and honestly, just so satisfying. I first made these when I was craving something a little different than the usual, and the combination of Indian spices with a little Italian oregano just blew me away! Trust me, you’ll love them.

Why You’ll Love This Recipe

This isn’t your average wrap! We’re taking the deliciousness of paneer tikka – that classic, flavorful Indian dish – and rolling it up in a warm tortilla with a little cheesy goodness. It’s:

• Fast: Ready in under 20 minutes!
• Flavorful: A beautiful blend of Indian spices with a surprising twist.
• Customizable: Easily adjust the spice level and ingredients to your liking.
• Kid-Friendly: My little ones absolutely adore these (and sneak extra cheese, shhh!).

Ingredients

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

• 2 tablespoon vegetable oil
• 3 cloves garlic, minced
• ½ cup onion, finely chopped
• 1 whole green chilli, minced
• 2 whole tomatoes, finely chopped
• ¾ teaspoon salt
• ¼ teaspoon turmeric powder
• ¾ teaspoon Kashmiri red chilli powder
• ½ teaspoon black pepper powder
• ¼ teaspoon cumin powder
• ½ teaspoon curry masala powder
• ¾ teaspoon oregano seasoning
• ½ teaspoon sugar
• ¼ teaspoon cumin seeds
• ½ cup green bell pepper, finely chopped
• 200 grams paneer, cubed into small pieces
• 2 tablespoon coriander leaves, chopped
• 6 tortilla or chapati
• 6 teaspoon mayonnaise
• ¾ cup grated Mozzarella Cheese
• Ghee or vegetable oil for making tortillas

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make a difference:

• Paneer: Use good quality, fresh paneer. If it’s a little dry, soak it in warm water for 10-15 minutes before using. This will make it softer and more flavorful.
• Kashmiri Red Chilli Powder: This is key for that beautiful red color and a mild, fruity heat. It’s different than regular chilli powder, so try to find it if you can!
• Oregano: I know, oregano in an Indian recipe? It sounds strange, but trust me on this one! It adds a lovely freshness that complements the spices beautifully.
• Tortilla vs. Chapati: You can use either! Tortillas are readily available and super convenient. Chapatis offer a more authentic Indian touch, but require a little more effort to make. I often use store-bought whole wheat tortillas for a quick meal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Heat the vegetable oil in a pan over medium heat. Add the minced garlic and chopped onions and sauté until they soften and turn translucent.
2. Build the Base: Add the minced green chilli and chopped tomatoes to the pan. Cook until the tomatoes break down and become soft – about 5-7 minutes. Season with salt.
3. Spice it Up: Now for the good stuff! Stir in the turmeric powder, Kashmiri red chilli powder, black pepper powder, cumin powder, curry masala powder, oregano seasoning, sugar, and cumin seeds. Cook for about a minute, stirring constantly, until fragrant.
4. Add the Paneer & Bell Pepper: Add the chopped green bell pepper and paneer cubes to the pan. Cook for another minute or two, just until the paneer is heated through. Stir in the chopped coriander leaves and remove from the heat.
5. Assemble the Wraps: Spread 1 teaspoon of mayonnaise on half of each tortilla. Layer with the paneer filling and sprinkle generously with grated mozzarella cheese.
6. Wrap it Up: Fold the tortilla in half, creating a semi-circle shape.
7. Toast to Perfection: Heat a griddle or flat pan over medium heat. Brush the wrap lightly with ghee or vegetable oil. Toast the wrap for 2-3 minutes per side, until golden brown and the cheese is melted and gooey.
8. Serve Immediately: Cut in half (optional) and serve hot!

Expert Tips

• Don’t overcrowd the pan: Cook the paneer filling in batches if necessary to ensure everything cooks evenly.
• Adjust the seasoning: Taste as you go and adjust the salt, chilli powder, and other spices to your preference.
• Warm the tortillas: Warming the tortillas slightly before filling them makes them more pliable and easier to roll.

Variations

• Vegan: Swap the paneer for tofu or soy paneer, and use a vegan mozzarella alternative.
• Gluten-Free: Simply use gluten-free tortillas! There are some great options available these days.
• Spice Level: If you like it extra spicy, add another green chilli or increase the amount of Kashmiri red chilli powder. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptations: These are perfect for a quick and easy brunch or a light meal during festivals. They’re a great alternative to heavier dishes.

Serving Suggestions

These Paneer Wraps are delicious on their own, but you can also serve them with:

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

Storage Instructions

Leftover paneer filling can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before using. Assembled wraps are best enjoyed immediately, but can be stored in the fridge for a short period and reheated (though the tortilla might lose some of its crispness).

FAQs

Can I make the paneer tikka filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator. This is a great time-saver if you’re planning to make these for a crowd.

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

Fresh, soft paneer is ideal. Avoid using paneer that is too firm or rubbery.

Can I use a different cheese instead of mozzarella?

Yes, you can! Cheddar, Monterey Jack, or even a sprinkle of paneer itself would work well.

How can I adjust the spice level of this wrap?

Reduce or increase the amount of green chilli and Kashmiri red chilli powder. You can also add a pinch of cayenne pepper for extra heat.

Is it possible to bake these wraps instead of cooking them on a griddle?

Yes, you can! Preheat your oven to 180°C (350°F). Place the assembled wraps on a baking sheet and bake for 10-12 minutes, or until golden brown and the cheese is melted.

Enjoy! Let me know in the comments if you try this recipe and what you think. I can’t wait to hear from you!