Grilled Paneer And Spinach Wraps With Tangy Mint Chutney Recipe

About this recipe

A vibrant and wholesome dinner featuring smoky grilled paneer, fresh spinach, and a zesty mint chutney, all wrapped in soft rice flour tortillas.

Ingredients

• NaN Mehar Shahi Paneer
• 600G Picard Organic Spinach Leaves
• 10Cm Guanajuato White Corn Tortillas, 10Cm
• 225 Ml Rempapa Coconut Cream, 225Ml
• 500 G Fresh Vine Tomato 500g
• - Sunita Lemon Juice Organic
• - Cofresh Whole Green Chilli 350g
• 1 L Olive Oil – Organic
• - Greenfields Dried Mint
• 250G Tilda Wild Rice
• - Mccormick Cumin Powder
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 450G Rice Flour, 450G
• 1 Kg Dallari 00 Flour, 1Kg

Instructions

1. 1. Cut the paneer into thick strips and season with salt, cumin powder, and black pepper.
2. 2. Heat a grill pan over medium heat, brush with olive oil, and grill the paneer strips for 2-3 minutes on each side until golden.
3. 3. Wash and pat dry the spinach leaves, then lightly sauté them in the same pan for 1-2 minutes until just wilted.
4. 4. Blend fresh mint leaves, green chili, lemon juice, and a pinch of salt with 2 tablespoons of water to make a smooth chutney.
5. 5. Warm the rice flour tortillas on a flat pan for 30 seconds on each side to make them pliable.
6. 6. Spread a thin layer of coconut cream on each tortilla, followed by a generous spread of mint chutney.
7. 7. Lay the grilled paneer strips and sautéed spinach evenly across the center of each tortilla.
8. 8. Dice the tomato into small cubes and sprinkle over the filling for a burst of freshness.
9. 9. Fold the sides of the tortillas inward and roll tightly to form wraps.
10. 10. Slice the wraps diagonally and serve warm with extra mint chutney on the side for dipping.