Paneer Tikka Crunchwraps
Paneer Tikka Crunchwraps
Ingredients
For the Paneer Tikka
- 16 ounces paneer, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek leaves, crushed (kasuri methi)
- 1 red onion, sliced
- 1 lime, juiced
- 2 tablespoons vegetable oil, as needed for cooking
For the Green Chutney
- 1 cup fresh cilantro, packed
- 1/2 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 tablespoons water, as needed for blending
For the Crunchwrap Assembly
- 4 large flour tortillas
- 4 small crispy tortillas, or tostadas
- 1/2 cup sour cream, or plain Greek yogurt
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1 cup shredded lettuce
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- 1
Prepare the Paneer Tikka: In a medium bowl, combine the paneer cubes, plain yogurt, red chili powder, turmeric powder, salt, garam masala, and crushed dried fenugreek leaves. Mix thoroughly until the paneer is evenly coated. Let marinate for at least 15 minutes.
⏱️ 15 min
- 2
Heat 2 tablespoons of vegetable oil in a large pan or skillet over medium-high heat. Add the marinated paneer and sliced red onions. Sauté, stirring occasionally, until the paneer is golden brown and slightly charred, and the onions are softened, about 8-10 minutes. Remove from heat and squeeze the fresh lime juice over the paneer tikka. Set aside.
⏱️ 10 min
- 3
Prepare the Green Chutney: In a blender, combine the fresh cilantro, lime juice, salt, sugar, and 2 tablespoons of water. Blend until a smooth green chutney is formed, adding more water if needed to reach desired consistency. Set aside.
⏱️ 5 min
- 4
Assemble the Crunchwraps: Lay a large flour tortilla flat on a clean surface. Spread about 1 tablespoon of the green chutney in the center of the tortilla. Spoon approximately 1/4 of the paneer tikka mixture over the chutney.
⏱️ 5 min
- 5
Place one small crispy tortilla or tostada on top of the paneer tikka. Spread about 2 tablespoons of sour cream over the crispy tortilla. Sprinkle with diced tomatoes, diced red onion, and shredded lettuce. Top with 1/4 cup of shredded Monterey Jack cheese.
⏱️ 5 min
- 6
Carefully fold the edges of the large tortilla inwards, overlapping them tightly to completely enclose the filling and form a hexagonal shape. Ensure the filling is sealed within the tortilla.
⏱️ 5 min
- 7
Cook the Crunchwraps: Heat a flat pan or griddle over medium heat. Sprinkle about 1 tablespoon of shredded Monterey Jack cheese onto the hot pan. Carefully place a folded crunchwrap, seam-side down, onto the melted cheese. Cook for 3-4 minutes, or until the bottom is golden brown and crispy.
⏱️ 4 min
- 8
Flip the crunchwrap and cook for another 3-4 minutes on the other side, until it is also golden brown and crispy. Repeat with the remaining crunchwraps. If desired, sprinkle cheese on the pan for the second side as well.
⏱️ 4 min
- 9
Cut each cooked crunchwrap in half and serve hot, optionally with extra green chutney for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Paneer Tikka Crunchwraps
For the Paneer Tikka
- 16 ounces paneer, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek leaves, crushed (kasuri methi)
- 1 red onion, sliced
- 1 lime, juiced
- 2 tablespoons vegetable oil, as needed for cooking
For the Green Chutney
- 1 cup fresh cilantro, packed
- 1/2 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 tablespoons water, as needed for blending
For the Crunchwrap Assembly
- 4 large flour tortillas
- 4 small crispy tortillas, or tostadas
- 1/2 cup sour cream, or plain Greek yogurt
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1 cup shredded lettuce
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- 1
Prepare the Paneer Tikka: In a medium bowl, combine the paneer cubes, plain yogurt, red chili powder, turmeric powder, salt, garam masala, and crushed dried fenugreek leaves. Mix thoroughly until the paneer is evenly coated. Let marinate for at least 15 minutes.
⏱️ 15 min - 2
Heat 2 tablespoons of vegetable oil in a large pan or skillet over medium-high heat. Add the marinated paneer and sliced red onions. Sauté, stirring occasionally, until the paneer is golden brown and slightly charred, and the onions are softened, about 8-10 minutes. Remove from heat and squeeze the fresh lime juice over the paneer tikka. Set aside.
⏱️ 10 min - 3
Prepare the Green Chutney: In a blender, combine the fresh cilantro, lime juice, salt, sugar, and 2 tablespoons of water. Blend until a smooth green chutney is formed, adding more water if needed to reach desired consistency. Set aside.
⏱️ 5 min - 4
Assemble the Crunchwraps: Lay a large flour tortilla flat on a clean surface. Spread about 1 tablespoon of the green chutney in the center of the tortilla. Spoon approximately 1/4 of the paneer tikka mixture over the chutney.
⏱️ 5 min - 5
Place one small crispy tortilla or tostada on top of the paneer tikka. Spread about 2 tablespoons of sour cream over the crispy tortilla. Sprinkle with diced tomatoes, diced red onion, and shredded lettuce. Top with 1/4 cup of shredded Monterey Jack cheese.
⏱️ 5 min - 6
Carefully fold the edges of the large tortilla inwards, overlapping them tightly to completely enclose the filling and form a hexagonal shape. Ensure the filling is sealed within the tortilla.
⏱️ 5 min - 7
Cook the Crunchwraps: Heat a flat pan or griddle over medium heat. Sprinkle about 1 tablespoon of shredded Monterey Jack cheese onto the hot pan. Carefully place a folded crunchwrap, seam-side down, onto the melted cheese. Cook for 3-4 minutes, or until the bottom is golden brown and crispy.
⏱️ 4 min - 8
Flip the crunchwrap and cook for another 3-4 minutes on the other side, until it is also golden brown and crispy. Repeat with the remaining crunchwraps. If desired, sprinkle cheese on the pan for the second side as well.
⏱️ 4 min - 9
Cut each cooked crunchwrap in half and serve hot, optionally with extra green chutney for dipping.
⏱️ 2 min