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Paneer wraps or paneer rolls are made with veggies, paneer, and some spices. These Indian-style tortilla wraps are perfect for breakfast, lunch, dinner, kids' school lunches, or office lunches.

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Paneer wraps, also called Franke or paneer katho rolls are my go-to food item for breakfast, brunch, lunch, or dinner, especially over the weekends when I am running out of ideas or when I am on the road traveling. They are a perfect no-fuss food that can stay good for hours.

They are also great for school lunch boxes and I give them very often to my kids. The filling is easy to prepare ahead of time and then it is only a matter of minutes to roll them in tortilla wraps.

Ingredients to make paneer wraps

For the filling, I like to use homemade paneer, assorted bell peppers, and onions.

A few basic Indian spices, ginger garlic paste, and optionally serrano peppers are added for spiciness.

To wrap them into a paneer roll, tortillas, some tomato ketchup and chaat masala are all you need. Almond flour tortillas can be used to make them gluten-free.

To make it spicy, you can use sriracha sauce instead of ketchup.

Steps to make

Once you have the paneer ready, the next step is to make the filling and then finally wrap them to make a paneer wrap.

Step 1: Make paneer

To make paneer in the Instant Pot, add the milk to the container and select "Boil" by pressing the "Yogt" button.

Once it is boiled, stir in the vinegar and let it stand for about 5 minutes until paneer and whey separate out completely.

Apply some weight for about 2 hours to squeeze out the water and then refrigerate for a few hours to make it more firm. You can check out my blog on how to make paneer in the instant pot.

Step 2: Make paneer filling

The filling can be made in an Instant Pot using "Saute" mode or on the stovetop.

In the saute mode, add oil, ginger-garlic paste, and onions and cook well. After that add the spices, salt, and bell peppers.

Cook them for a couple of minutes, they should be crunchy and not mushy. In the end, gently mix in the paneer slices. Turn the Instant Pot off.

Saute spices, ginger and garlic.

Paneer wrap filling in instant pot liner.

Step 3: Make paneer wraps

To make Indian-style paneer tortilla wraps or frankie rolls, warm a tortilla on a skillet and optionally apply butter on the inside.

I use a cast iron skillet for cooking tortillas, Indian flatbread (roti), stuffed bread (parathas), crepes (dosa), pancakes, and more.

Put the filling in the tortillas, sprinkle chaat masala, and put ketchup and onions.

Fold from one end and roll it to make paneer wrap.

Once the tortilla is cooked, take it off of the skillet and then place some filling in the center. Garnish it with some sliced onions, and tomato ketchup, and sprinkle some chaat masala for a tangy taste.

You can optionally sprinkle black pepper and/or apply some green chutney or sriracha sauce to make it spicy. Roll the tortilla into a wrap with one end closed.

Can you store paneer wraps?

Veg paneer filling can be prepared in advance and refrigerated for 3-4 days. When you are ready to use it, just warm it and it will be ready to make the wraps.