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Crispy Chilli Paneer Tikka Wraps | High protein Indian fusion wraps
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Crispy Chilli Paneer Tikka Wraps | High Protein Indian Fusion Recipe

Crispy Chilli Paneer Tikka Wraps feature paneer cubes marinated in aromatic spices, cooked until perfectly crispy, then tossed in a spicy-sweet chilli glaze. The filling is loaded into soft flatbreads along with fresh slaw and signature sauces, creating a complete handheld meal bursting with Indian flavours.
Course Appetizer, Snack
Cuisine fusion, Indian
Keyword Chilli Paneer Wrap, Crispy Chilli Paneer Tikka Wraps, Crispy Chilli Paneer Tikka Wraps Recipe, Crispy Paneer Wrap, Easy Paneer Wrap Recipe, Healthy Paneer Wrap Recipe, High Protein Indian Fusion Recipe, High Protein Paneer Wrap, Homemade Paneer Wrap, Indian Fusion Wraps, Indian Street Food Wrap, Paneer Kathi Roll, Paneer Tikka Roll Recipe, Paneer Tikka Wrap Recipe, Vegetarian High Protein Wrap
Prep Time 16 minutes
Cook Time 20 minutes
Total Time 36 minutes
Servings 4 serving
Calories 480kcal
Author Madhu Savara

Equipment

  • Large mixing bowlsAir fryer, oven, or non-stick tawaKnife and chopping boardTongsSmall pan for chilli tossFlat pan or tawa for toasting wraps

Ingredients

  • For the Paneer Tikka Marinade:
  • 400 g paneer cut into 1-inch cubes
  • ½ cup thick hung curd or Greek yoghurt
  • 2 tbsp ginger-garlic paste
  • 1 tbsp Kashmiri red chilli powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tbsp lemon juice
  • 2 tbsp oil
  • Salt to taste
  • 1 tsp cornflour for extra crispiness
  • For Crispy Chilli Toss:
  • 2-3 green chillies finely chopped
  • 1 tbsp chilli sauce or gochujang
  • 1 tbsp honey
  • 1 tsp soy sauce optional
  • 1 tbsp butter or oil
  • For Assembly:
  • 4 large whole wheat or plain rotis/tortillas
  • 1 cup thinly sliced onions
  • 1 cup thinly sliced mixed bell peppers
  • 1 cup shredded cabbage
  • Mint-coriander chutney
  • Garlic mayo or peri-peri mayo
  • Fresh cilantro and lemon wedges
  • Sev optional garnish

Instructions

  • In a bowl, combine yoghurt, ginger-garlic paste, all spices, lemon juice, oil, and cornflour. Add paneer cubes and mix gently until well coated. Let it marinate for 15–30 minutes.
  • Cook the marinated paneer in a preheated air fryer at 200°C for 12-15 minutes until golden and crispy, or pan-sear on medium-high heat with minimal oil.
  • Prepare the chilli glaze: Heat butter or oil in a pan, add chopped green chillies, chilli sauce, honey, and soy sauce. Toss the crispy paneer in this mixture for 2-3 minutes until glossy.
  • Mix sliced onions, bell peppers, and cabbage with a pinch of chaat masala to make a quick slaw. Warm the wraps on a tawa.
  • Spread mint chutney and garlic mayo on each wrap. Layer the slaw, add generous portions of crispy chilli paneer tikka, top with more sauce, cilantro, and sev. Roll tightly and toast on the tawa for crispy grill marks.
  • Cut the crispy chilli paneer tikka wraps diagonally and serve hot.

Notes

Tips & Variations

  • Replace paneer with chicken for non-vegetarian chilli chicken tikka wraps.
  • Use tofu and plant-based yoghurt for a vegan version.
  • Serve in lettuce wraps for a low-carb option.
  • Add cheese for a melty, indulgent twist.
  • Incorporate seasonal mango for a sweet-spicy variation.

Storage & Meal Prep Tips

Prepare components separately and store in airtight containers. Marinated paneer keeps for 24 hours in the refrigerator, and cooked paneer for up to 3 days. Assembled crispy chilli paneer tikka wraps are best enjoyed fresh. Reheat components in an air fryer to restore crispiness