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Paneer wraps with mango salsa recipe

Paneer wraps with mango salsa recipe

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We've packed tons of flavour into these Indian-inspired wraps that feature chipotle-roasted paneer, a fresh mango salsa, garlicky yogurt and just enough heat from the red chilli. This is an easy-prep dinner that's a lot of fun to eat! See method

  • Serves 4
  • Takes 35 mins
  • 732 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 2 x 200g blocks paneer, each cut into 16 pieces
  • 1 onion, cut into 8 wedges, then halved
  • 1 red pepper, cut into roughly 3cm chunks
  • 50g chipotle paste
  • 1 tbsp vegetable oil
  • 8 wholemeal wraps
  • 1 ripe mango, peeled and finely diced
  • 2 spring onions, trimmed and thinly sliced
  • 1 red chilli, deseeded and finely diced
  • 15g fresh coriander, finely chopped
  • 250g low-fat natural yogurt
  • 1 garlic clove, finely crushed
  • ½ lime, cut into wedges
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    3065kj
    732kcal     37%

  • Fat

    29g 42%

  • Saturates

    15g 74%

  • Sugars

    22g 24%

  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 77.2g Protein 32.1g Fibre 15.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. If using wooden skewers, soak 8 in water for 30 mins before using. Line 2 baking trays with foil.
  2. Add the paneer, onion, pepper, chipotle paste and oil to a bowl. Stir well, taking care not to break up the onion, until coated. Thread evenly onto the skewers (with 4 pieces of paneer per skewer). Space well apart on the lined trays; roast for 20-25 mins, turning halfway, until golden brown and starting to char at the edges. Put the wraps in the oven to warm through for 2 mins.
  3. Meanwhile, stir together the mango, spring onions, chilli and half the coriander in a bowl; set aside. In another bowl, add the yogurt and garlic, season to taste, then set aside.
  4. Divide the wraps between plates, then top with the paneer and veg, mango salsa, garlicky yogurt and remaining coriander, then wrap tightly to serve with the lime wedges alongside.

Freezing and defrosting guidelines

Freeze any leftover wraps for up to 2 months. For tips on freezing and defrosting food, read our article Love Your Freezer.

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