Mexican Paneer Wraps
A couple of days back we went to the local McDonald’s outlet and had their Paneer Salsa Wrap. Over the weekend I tried making my own Mexican Paneer Wraps at home (I can’t use the name ‘Paneer Salsa Wrap’ it seems to be their trademark!) According to family and friends the rolls were much better than the original J(I dedicate my success to lotso’ hard work and love I put into my cooking J) I have no idea how they make at Mc’s but I made them with the available ingredients and to suit our taste.
I was very impressed and encouraged by Sailu’s recent posts on Mexican recipes. I used her recipe for the Tomato Salsa as well as Sour Cream. Thanks Sailu. You will find very simple and easy recipes on her lovely blog here.
Paneer (cottage cheese) slices and some veggies along with the Tomato Salsa and Sour cream are wrapped in a tortilla to make these delicious wraps.
Mexican Paneer wraps recipe :To Make ~6-7 wraps __________________________________________________
For the Flour Tortilla
1 cup Wheat Flour
1 cup Maida (All purpose flour)
2 tsp oil
For the Paneer slices
Paneer block about 250 gms
3 – 4 tbsp cornflour
2-3 tsp Worcestershire sauce (optional)
salt as per taste
oil for deep frying
For the veggie filling
1 1/2 cups chopped mixed vegetables (onions, carrots, beans, cauliflower, sweetcorn kernels)or veggies of your choice
Red chilli flakes
1tsp olive oil
Salt to taste
For the topping
Shredded cabbage –Red/Purple variety
Sieve and mix the wheat flour and maida, add oil, salt as required and knead into soft pliable dough. Keep aside for ½ an hour. Meanwhile, mix cornflour, salt, Worcestershire sauce and make a slurry using water.Cut paneer into slices lengthwise and about ½ a cm in thickness.Dip these slices in the cornflour slurry and deep fry in oil till golden brown. Heat Olive oil add the onions and sauté till translucent. Add the other veggies and cook for few minutes. Keep them crunchy do not overcook them. Add salt, dried parsely and chilli flakes and mix nicely.
To make the wraps
Make small lemon sized balls from the dough. Roll out each ball into thin round Chapatis/Rotis ~7” in diameter.Heat a griddle/tava and lightly roast the tortilla on both sides for about a minute or so. The tortillas should not become brown, just roast for a few seconds. Place each warm tortilla on a flat surface. Put the Salsa over it and spread evenly. Add some veggie filling and spread it too. Place the Paneer slice at the centre. Top it with the shredded cabbage, sour cream and grated cheese. Sprinkle red chilli flakes and dried parsley and roll the tortilla firmly. Use some milk if required to seal the edges. Seal the bottom on one side of the tortilla to give it a pocket like shape( Its easier to eat that way) Grill the Paneer Salsa Rolls in the oven for ~ 10 minutes from all sides. Serve hot
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