Tandoori Veggie Protein Wrap Recipe

About this recipe

The Tandoori Veggie Protein Wrap is a flavorful and nourishing breakfast dish that combines the smoky, spiced goodness of tandoori-flavored vegetables with the creamy richness of yogurt and protein-packed paneer, all wrapped in soft whole wheat rotis. Perfect for fitness enthusiasts, this wrap delivers balanced macros and moderate heat, making it a satisfying meal to fuel your active day.

Ingredients

• 200 g Paneer
• 200 g Dahi
• - Tandoori Seasoning 50g
• 250 g Carrot
• - Olive Oil
• - Green Chutney
• 1 kg Bell Peppers
• 1 pc (approx. 500 g to 800 g) Cabbage
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, mix hung curd, tandoori masala, turmeric powder, red chili powder, garam masala, cumin powder, lemon juice, and salt to create a marinade.
2. 2. Add the paneer cubes to the marinade and coat evenly. Let it rest for 20 minutes to absorb flavors.
3. 3. Heat 1 tbsp olive oil in a pan over medium heat and sauté the marinated paneer until lightly browned and aromatic, about 5 minutes.
4. 4. In the same pan, add the remaining olive oil and sauté the bell pepper slices for 3-4 minutes until slightly tender but still crisp.
5. 5. Prepare the shredded cabbage and grated carrot as fresh fillings while the paneer and bell pepper cool slightly.
6. 6. Warm the whole wheat rotis on a skillet for 30 seconds on each side to make them pliable.
7. 7. Spread a thin layer of mint chutney on each roti, then layer with sautéed paneer, bell pepper, cabbage, and carrot.
8. 8. Roll the roti tightly into a wrap and secure with parchment paper or foil for easy handling.
9. 9. Serve the wraps warm with additional mint chutney on the side for dipping.