Spicy and sweet paneer wrap
(3 votes)
Nutritional Info
-
Energy
1874KJ
488KCAL
22% -
Fat
22.8g
high
33% -
Saturates
11.5g
high
58% -
Sugars
10.2g
low
11% -
Salt
0.67g
low
11%
Ingredients
- 4tbsp white wine vinegar
- 1tbsp caster sugar
- 1 red onion, thinly sliced
- 60g mint, leaves picked
- 2 green chillies, sliced
- 4 cloves garlic, sliced
- 1tbsp lemon juice
- 4tbsp low-fat yogurt
- 1tbsp rapeseed oil
- 226g paneer, cubed (or use plain tofu, if preferred)
- 1tsp garam masala
- 90g baby spinach
- 2 tomatoes, chopped
- 4 small flatbreads
- 2tbsp chopped coriander
Method
In a small pan, heat the vinegar and sugar until dissolved. Add the sliced red onion, then set aside to pickle for 10 mins, stirring occasionally before draining.
To make the chutney, add the mint, 1 green chilli, 2 cloves garlic and lemon juice to a food processor. Blend until smooth, then stir into the yogurt.
Heat the oil in a large pan. Fry the remaining chilli and garlic for 1 min. Add the paneer or tofu and garam masala to the pan. Cook for 5 mins.
Stir in the spinach and chopped tomatoes and cook for 2-3 mins until the spinach has wilted.
Fill the flatbreads with the paneer mixture. Top with the pickled onions, mint chutney and coriander.