Veg paneer roll or paneer tortilla wrap is my hubby's signature recipe and it is liked by family and friends alike. It is our go-to food item for brunch, lunch or dinner, especially over the weekends.
The crunchiness of semi-cooked pepper and raw onion mixed with soft and tender paneer and mild spice flavors gives it a varied experience to the taste buds. And the best part is that the filling mixture can be adjusted according to taste by adding veggies of your choice.
Making paneer in Instant Pot
In order to make paneer in the instant pot, add the milk to the container and select "Boil" by pressing
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.
How to make veg paneer wrap filling?
Veggie filling can be made in instant pot using "Saute" mode or can also be made on cook top.
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.
How to make paneer tortilla wraps?
To make Indian-style paneer tortilla wraps or veg paneer rolls, warm a tortilla on a skillet and apply butter (optional) on the inside.
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, tomato ketchup, and sprinkle some chaat masala for a tangy taste.
How to make lettuce paneer wraps (Gluten free choice)?
Veg paneer roll or paneer wrap can easily be made gluten-free by substituting tortillas with lettuce wraps and making them into lettuce paneer wraps.
How to make paneer rolls vegan?
To make paneer rolls vegan, you can replace paneer by tofu or mushrooms. If mushrooms are used, you can add them along with the veggies while cooking.
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.
Can you use store bought paneer?
This recipe can be made from home made paneer or if you are short of time, store bought paneer also works fine.
Don't forget to check out these recipes loaded with veggies
- Kung pao chickpeas
- Vegetable pasta soup
- Black eyed peas salad
- Grilled paneer tikka
- Mixed vegetable casserole
- Instant pot beets
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Paneer Tortilla Wrap
For making paneer
- 4 cups Milk
- 2 tablespoon Vinegar
For paneer filling
- 120 grams Paneer
- ½ each red, green, yellow, orange bell pepper (sliced)
- ½ cup Onion (chopped)
- 1 tablespoon Ginger (finely grated)
- 1 tablespoon Garlic (finely grated)
- ½ Serrano pepper (or to taste)
- ¼ teaspoon Turmeric powder
- 1.5 teaspoon Coriander powder
- ⅛ teaspoon Cumin powder
- Salt to taste
- 1.5 tablespoon Oil
For paneer wrap and garnishing
- Chaat Masala
- Cilantro (for garnishing)
- 1 tablespoon Butter
Making Paneer - For details check out my blog on how to make paneer in instant pot
Making Paneer Wraps
- Select "Saute" mode and add oil once it is hot. Saute the onions then add ginger, garlic, serrano peppers.
- Add the spices and cook for few minutes until oil oozes out.
- Add the bell peppers and let them cook, they should be crunchy and not soft.
- Add the paneer and mix well. Cook for a minute and then turn the instant pot off by pressing "Cancel"
- Heat a tortilla on a skillet and apply some butter on the inside.
- Place some filling at the center. Garnish with sliced onions, chaat masala, cilantro leaves and tomato ketchup.
- Roll into a wrap.