How to Make Paneer Tikka Burrito Wrap

Ingredients

• 250 g Paneer (cut into 1‑inch cubes)
• 2 tbsp Tandoori Masala Powder (store‑bought blend)
• 3 tbsp Plain Yogurt (full‑fat for best texture)
• 1 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Vegetable Oil (for cooking rice and paneer)
• 1 tbsp Unsalted Butter (adds richness to rice)
• 2 cloves Garlic (minced)
• 1 cup Basmati Rice (rinsed and drained)
• 1 tsp Fresh Coriander Leaves (chopped, for rice seasoning)
• ½ tsp Black Pepper (ground)
• ½ tsp Salt
• ½ cup Kidney Beans (Rajma) (cooked, drained)
• 1 medium Tomato (diced)
• ½ medium Onion (diced)
• ¼ cup Yellow Capsicum (diced)
• ¼ cup Red Capsicum (diced)
• ¼ cup Green Capsicum (diced)
• 1 tbsp Ketchup
• 1 tsp Lemon Juice (for salsa) (fresh)
• ¼ cup Fresh Mint Leaves (for green chutney)
• 2 Green Chilies (roughly chopped)
• 4 Lettuce Leaves (whole leaves for wrap)
• 2 Flour Tortillas (large, 10‑inch)
• 1 tsp Oil (for sealing wrap) (lightly brush)

Instructions

1. Prepare Tandoori Marinade

   In a mixing bowl combine tandoori masala powder, plain yogurt, and lemon juice. Stir until a smooth paste forms.

   Time: PT5M

2. Marinate Paneer

   Add the paneer cubes to the bowl, gently toss to coat all sides. Cover and let rest for 10‑15 minutes so flavors penetrate.

   Time: PT15M

3. Make Green Chutney

   Blend coriander leaves, mint leaves, green chilies, lemon juice and a splash of water until smooth. Transfer to a small bowl.

   Time: PT5M

4. Cook Herb Rice

   Heat 1 tbsp oil and 1 tbsp butter in a saucepan over medium heat. Add minced garlic and sauté until golden. Add rinsed basmati rice, stir for 1 minute. Add 2 cups water, coriander, pepper, and salt. Bring to a boil, then lower heat, cover and simmer 12‑15 minutes until rice is fluffy.

   Time: PT15M

   Temperature: Medium heat

5. Fry Paneer Tikka

   Heat 1 tbsp oil in a skillet over medium‑high heat. Add marinated paneer cubes in a single layer. Cook 3‑4 minutes each side until a golden crust forms and the interior is heated through.

   Time: PT7M

   Temperature: Medium‑high heat

6. Prepare Rajma Salsa

   In a bowl combine cooked kidney beans, diced tomato, onion, yellow, red and green capsicums. Stir in ketchup, lemon juice, chopped coriander, pepper and salt. Mix well.

   Time: PT5M

7. Warm Tortillas

   Place each tortilla on a hot tawa for about 30 seconds per side until pliable.

   Time: PT2M

   Temperature: Medium heat

8. Assemble the Wrap

   Spread a tablespoon of green chutney over the center of each tortilla. Layer lettuce leaf, a scoop of herb rice, a spoonful of rajma salsa, and several paneer tikka cubes. Fold the sides and roll tightly.

   Time: PT5M

9. Seal and Toast the Wrap

   Brush the sealed edge of each wrap with a little oil. Place the wrap seam‑side down on the tawa, press lightly and cook 1‑2 minutes until the seam is golden and the wrap is lightly crisp.

   Time: PT2M

   Temperature: Medium heat

10. Slice and Serve

    Transfer the wraps to a serving plate, cut each diagonally into two triangles, drizzle a little extra green chutney if desired, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

8 g

Ingredient Substitutions

• Instead of Paneer: Firm tofu
• Instead of Tandoori Masala Powder: Garam masala + paprika
• Instead of Plain Yogurt: Greek yogurt, buttermilk
• Instead of Lemon Juice: Lime juice
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Unsalted Butter: Ghee
• Instead of Garlic: Garlic paste
• Instead of Basmati Rice: Long grain rice
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Kidney Beans (Rajma): Black beans
• Instead of Tomato: Cherry tomatoes, halved
• Instead of Onion: Shallots
• Instead of Yellow Capsicum: Red capsicum
• Instead of Red Capsicum: Yellow capsicum
• Instead of Green Capsicum: Green bell pepper
• Instead of Ketchup: Tomato puree
• Instead of Lemon Juice (for salsa): Lime juice
• Instead of Fresh Mint Leaves: Basil
• Instead of Green Chilies: Jalapeño
• Instead of Lettuce Leaves: Spinach
• Instead of Flour Tortillas: Whole‑wheat tortillas
• Instead of Oil (for sealing wrap): Cooking spray

Equipment Needed

• Mixing Bowl
• Blender or Food Processor
• Frying Pan / Skillet
• Saucepan with Lid
• Knife
• Cutting Board
• Spatula
• Tawa or Flat Griddle
• Serving Plate

Critical Steps — Do Not Skip

• Marinating paneer for at least 10 minutes
• Cooking herb rice with oil and butter to prevent burning
• Achieving a golden crust on paneer without over‑cooking
• Sealing the wrap on the tawa to lock in fillings

Chef Tips from the Video

• Add a pinch of smoked paprika to the tandoori marinade for a subtle smoky flavor.
• Use basmati rice for the best fragrant, fluffy texture.
• For extra crunch, toast the capsicums lightly before adding to the salsa.
• Brush the tortilla with a mix of butter and oil for a richer seal.

Troubleshooting

Storage

Refrigerator: Store the paneer tikka, herb rice, and salsa separately in airtight containers for up to 2 days. Assemble fresh wraps before serving.

Freezer: Paneer tikka cubes can be frozen for up to 1 month; thaw in refrigerator before reheating. Do not freeze assembled wraps as tortilla texture degrades.

Room temperature: Do not keep assembled wraps at room temperature for more than 1 hour.

Make-Ahead Tips

• Marinate paneer up to 4 hours ahead and refrigerate.
• Cook herb rice a day before; reheat with a splash of water.
• Prepare the rajma salsa and green chutney and store in sealed jars.
• Warm tortillas just before assembling to keep them pliable.

Frequently Asked Questions