THE LUNCH UPGRADE
Paneer tikka wraps
Spiced paneer, crunchy salad and a generous spoon of mint yoghurt. Lunch just got a lot more interesting.
LET’S MAKE SOMETHING GOOD
The method
- 01
Mix a quick marinade
Combine 2 tablespoons of yoghurt with the garam masala, cumin, paprika, half the lemon juice and a pinch of salt. Gently coat the paneer.
- 02
Get some colour
Heat the oil in a non-stick pan over medium heat. Cook the paneer for 6–8 minutes, turning carefully, until golden on several sides and hot through.
- 03
Make it fresh
Mix the remaining yoghurt and lemon juice with the mint. Warm the wraps according to the pack instructions.
- 04
Wrap it up
Layer the lettuce, cucumber and tomato onto the wraps. Add the warm paneer and mint yoghurt, fold the sides in and roll tightly. Serve straight away.
MAKE IT YOUR OWN
Keep the salad and sauce separate if packing ahead, then assemble when you’re ready to eat.
Check every ingredient’s label for allergens and dietary suitability. Food photography is serving inspiration; your finished dish may look different.