These wraps are so tempting and irresistible that you would like to add it to your weekly breakfast plan. The plus point here is that the recipe is very easy and quick. You can do most of the preparation a night before.
When I make this recipe, I always prefer to make this sabji- chinese style cabbage stir-fry for the dinner with some extra cabbage so that I can use the leftover sabji for 'paneer wrap' in the break-fast. Dough and Low fat paneer can also be prepared a night before and keep in the refrigerator. So, on a hurried morning I just need to cook the chapati and assemble the wrap.
To keep the fat-content in check, I've use home made low fat paneer. Also I've used whole wheat chapati, unlike the street food where they use oily lachha paranthas to make this wrap. So the overall outcome is a good deal of healthy and yummy break fast.
Makes : 1 Paneer wrap
Preparation Time : 5 min
Cooking Time : 2 min
Things Required :
|things required for paneer wrap|
As the above image clearly shows, we'll need
- 1 tsp tomato ketchup
- 1/2 tsp chilli sauce
- 1 tbsp 1 inch long, thin strips of low fat paneer
- 2 tbsp Chinese style cabbage stir fry
- 1/2 tsp fresh coriander (finely chopped)
- Whole wheat dough for 1 chapati
- Aluminium foil
1. Roll out a chapati using the whole wheat dough and cook on both the sides on a hot griddle/tawa using a cotton handkerchief.
3. Over this arrange the low fat paneer slices side by side in a queue.
4. Fold over both the sides and wrap half the roll with aluminium foil.
5. Serve immediately.
Tip : Assemble the wrap just before serving as it may turn soggy becuase of the layer of sauces inside.