Tikka Paneer Wraps

Soft, golden cubes of paneer, marinated in Shemin’s Indian Curry Paste and grilled until lightly charred, then wrapped in a warm chapati with crisp salad and a cooling mint yoghurt sauce.

It’s bold, satisfying, and takes less than 30 minutes to make — perfect for a quick dinner, light lunch, or a meat-free meal that doesn’t hold back on flavour.

Total Time (Including Prep): 25 minutes

Serves: 2

Calories per Serving: Approx. 460 kcal

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Shemin's Chilli Free Curry Paste - 20% OFF

Shemin’s Chilli Free Curry Paste is full of rich, aromatic Indian flavour, without the heat. Made in small batches from our original family recipe, it’s perfect for creating mild, comforting dishes everyone can enjoy. Ideal for everything from simple curries to flavourful marinades.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

200g paneer, cut into thick strips or cubes
1 tbsp Shemin’s Indian Curry Paste (or to taste)
2 tbsp plain yoghurt (for marinade)
Juice of ½ a lemon
2 Shemin’s Chapatis or Plain Parathas
½ red onion, thinly sliced
Small handful shredded lettuce or baby spinach
1 tomato, sliced or chopped
Fresh coriander, to garnish

For the Mint Yoghurt Sauce:

3 tablespoons plain yoghurt
1 tablespoon chopped fresh mint (or ½ tsp dried mint)
Pinch of salt
Juice of ½ a lemon

How to make Tikka Paneer Wraps

Marinate the Paneer: In a bowl, mix Shemin’s Indian Curry Paste with 2 tablespoons yoghurt and the juice of half a lemon. Add the paneer and coat well. Leave to marinate for 10–15 minutes.
Cook the Paneer: Heat a grill pan or non-stick pan over medium-high heat. Add a little oil and cook the paneer for 2–3 minutes per side until golden and slightly charred.
Prepare the Mint Yoghurt Sauce: Mix the yoghurt, mint, lemon juice, and salt until smooth.
Warm the Chapatis: Splash some water on and heat a Shemin’s chapati or paratha and heat in a pan for 30 seconds each side or microwave briefly until soft.
Assemble the Wraps: Spread a spoonful of mint yoghurt over each bread. Add lettuce/spinach, tomato, onion, and grilled paneer. Top with more yoghurt and coriander.
Wrap and Serve: Roll up and enjoy warm.

Tips

Tips for Perfect Paneer Wraps:

Grill for Extra Char: Use a grill pan or BBQ to get those smoky, restaurant-style edges on your paneer.
Prep Ahead: Marinate the paneer overnight for even deeper flavour. You can also make the mint yoghurt sauce in advance and store in the fridge.
Sauce Upgrade: A drizzle of mango chutney or a dash of hot sauce takes this to another level.

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Tikka Paneer Wraps

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