Indian · Lunch
Spiced Cottage Cheese Roll (Gluten-Free)
A gluten-free wrap built on a rice-flour crepe filled with pan-seared paneer cubes tossed in cumin, turmeric and garam masala, layered with sauteed onion and bell pepper, and finished with mint-cilantro chutney and a squeeze of lime. Served warm as a handheld lunch with a crisp, tangy bite.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
542Calories
24.3gProtein
31.9gFat
39.8gCarbs
7.2gSugar
4.6gFiber
420mgSodium
115mgChol
12.1gSat Fat
610mgPotassium
430mgCalcium
3.1mgIron
0.6mcgVitamin B12
48mgVitamin C
vegetarian
gluten-free
gluten-free
Instructions
1
Prep
Cut paneer into small cubes; thinly slice onion and bell pepper; blend mint, cilantro, yogurt and lime juice into chutney.
2
Sauté
Heat oil in a skillet over medium-high heat for 1 minute. Add onion, bell pepper, cumin, turmeric and garam masala; cook 3 minutes until softened.
3
Sear
Add paneer cubes and chili powder to the skillet. Sear over medium heat for 5 minutes, turning occasionally, until golden-spotted.
4
Build and plate
Warm crepe 30 seconds per side in a dry pan. Spread chutney over crepe, spoon paneer mixture down center, fold sides and roll tightly. Slice diagonally and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g paneer
- 22 rice flour crepe (1 large gluten-free wrap, about 60g)
- 11 onion
- 11 bell pepper
- 2 tsp2 tsp cumin, ground
- 1 tsp1 tsp turmeric, ground
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp chili powder
- 4 tbsp4 tbsp mint
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp plain yogurt
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp vegetable oil
- salt, to taste
