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Paneer Wrap with Mint Yogurt Dip (Gluten-Free, High-Protein Recipe)

This high-protein paneer wrap is made with a soft lentil chilla base, creamy mint yogurt dip, grilled paneer, and fresh vegetables. It is naturally gluten-free, vegetarian, and perfect as a healthy lunch, snack, or light dinner.

Prep time: 5 mins | Cook time: 5 mins | Serves: 2–3

Naturally gluten-free
High in plant-based protein
No soaking or blending required
Soft, roll-friendly texture

INGREDIENTS

For the Lentil Wrap

1/2 cup Aarog Lentil Mix
1/2 cup water, or as needed
Salt, to taste
Black pepper, to taste

For the Mint Yogurt Dip

1/2 cup plain yogurt
1/4 cup fresh mint leaves
1–2 tbsp cilantro, optional
1 small green chili, optional
1 tsp lemon juice
Salt, to taste
1–2 tbsp water, if needed to blend

For the Filling

Grilled paneer slices
Sliced onions
Sliced bell peppers
Cucumber or lettuce, optional
Chaat masala or black pepper, optional

INSTRUCTIONS

In a bowl, mix Aarog Lentil Mix with water, salt, and black pepper. Whisk until smooth and let it rest for a few minutes.
Heat a non-stick pan or griddle. Pour the batter and spread it into a thin chilla-style wrap. Cook on medium heat until the base is firm and lightly golden. Flip if needed and cook the other side.
To make the mint yogurt dip, blend yogurt, mint leaves, cilantro, green chili, lemon juice, salt, and a little water until smooth and creamy.
Grill paneer slices on a pan until lightly golden on both sides.
Spread the mint yogurt dip over the cooked lentil wrap. Add grilled paneer and fresh vegetables.
Roll the wrap tightly, slice, and serve fresh.

PRO TIPS

Lentil batter spreads best when slightly thinner than pancake batter
Medium heat prevents bitterness and dryness
Roll immediately after cooking for best flexibility

Pro Tips for Best Results

NUTRITION NOTE

Serve immediately with extra mint yogurt dip on the side. This wrap works well for school lunches, work lunches, or a quick protein-rich vegetarian meal.