Baked Paneer and Rajma Tortilla Wrap
Make golden baked paneer and rajma tortilla wraps — stuffed withspiced paneer, rajma, bell peppers, jalapeños and cheddar, baked until crispy.A quick and filling meal.
Course Dinner
Cuisine Mexican
For the Filling
- 4 tablespoons extra virgin olive oil
- 2 medium onions diced
- Handful fresh basil
- 3 tomatoes diced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons coriander powder
- 1 teaspoon red chilli flakes
- 1/4 cup cooked rajma
- 1 teaspoon salt additional
- 1 teaspoon red chilli powder
- 1 packet paneer ~200g, diced
- 1/2 red bell pepper diced
- 3 tablespoons jalapeños
- Dried oregano to taste
To Assemble
- 4 tortilla wraps Salsito's
- 4 lettuce leaves
- Grated cheddar cheese
Heat olive oil. Add diced onions and fresh basil. Cook until onions soften.
Add diced tomatoes, salt and black pepper. Cook until tomatoes soften.
Add coriander powder and red chilli flakes. Mix well.
Add cooked rajma and remaining salt. Add red chilli powder.
Add diced paneer, bell pepper, jalapeños and oregano. Mix and cook for 3 minutes.
Warm tortilla wraps on a pan. Place a lettuce leaf on each.
Add 3 tablespoons of the filling. Add grated cheddar cheese.
Fold and roll each wrap. Place on a baking tray.
Bake at 200°C for 15 minutes until golden brown.
Cut diagonally and serve with avocado and ketchup.
Keyword baked recipe, indian mexican fusion, quick dinner recipe, wrap