Beetroot Paneer Wrap
Looking for a colorful, high-protein lunch that is easy to prepare? This vibrant beetroot paneer wrap recipe combines a soft whole-wheat flatbread with a creamy cucumber yogurt sauce and a flavorful paneer filling. If you love healthy meal-prepping, this beetroot paneer wrap brings together fantastic flavors and balanced macros. Every single serving contains roughly ~365 calories, 28 grams of protein, and 8.5 grams of fiber.(Nutrition estimates vary by ingredient brand).
Why You’ll Love This Beetroot Paneer Wrap
- Naturally colorful from fresh beetroot juice incorporated right into the dough.
- High in protein from low-fat paneer and non-fat Greek yogurt.
- Packed with essential fiber from whole-wheat flour and crisp bell peppers.
When making your beetroot paneer wrap, let the dough rest ahead of time. This allows the whole-wheat flour to hydrate fully so the flatbreads roll out soft and smooth. Store your prepped filling and sauce in separate containers for quick weekday assembly!
If you want to switch up the flavors, feel free to toss in some roasted chickpeas, swap the paneer for firm tofu, or add extra leafy greens like baby spinach. Making these vibrant wraps part of your weekly routine is a delicious way to keep healthy eating exciting, colorful, and completely satisfying.
Whether you are packing lunch for a busy workday or looking for a comforting, nutritious weekend meal, this wrap hits every spot. The combination of fresh spices, tender paneer, and the vibrant beetroot flatbread makes it a crowd-pleaser that stays fresh in the fridge. Always enjoy them fresh and warm!
Serving Suggestions
Serve these wraps warm with extra cucumber yogurt sauce, green chutney, or a side salad. They are also delicious with a bowl of yogurt or roasted vegetables.
If you love this dish, be sure to check out my other high-protein recipes for more easy meal inspiration!
Beetroot Paneer Wrap
Ingredients
Beetroot Wraps
- 1 small beetroot peeled and chopped
- 1 green chili
- ½ cup whole-wheat flour
- ½ tsp ajwain seeds
- Salt to taste
- Water as needed
- ½ tsp oil
Cucumber Yogurt Sauce
- ½ cup Greek yogurt
- ½ cup cucumber cut into thin strips
- ¼ tsp garlic powder
- ¼ tsp black pepper powder
- ½ tsp honey
- ¼ tsp salt
- 1 tbsp crushed fresh mint leaves
- ¼ cup carrot grated or thinly sliced, optional
Paneer Filling
- 200 g paneer cut into small cubes
- 1 tsp teaspoon oil
- 1 cup colorful bell peppers thinly sliced
- ½ medium onion thinly sliced
- ½ tsp salt
- ½ tsp red chili powder
- 1 tbsp tomato ketchup
- 2 tbsp water
Instructions
- Blend the chopped beetroot and green chili until smooth.
- Add the beetroot mixture to the whole-wheat flour along with ajwain and salt. Add water gradually and knead into a soft dough.
- Knead in the oil until the dough becomes smooth. Cover and rest for 20–30 minutes.
- For the sauce, mix Greek yogurt, salt, black pepper, garlic powder, honey, and crushed mint. Stir in the cucumber and optional carrot.
- Heat oil in a pan. Add the bell peppers and onion and sauté for 2–3 minutes.
- Add the paneer, salt, and red chili powder. Roast until lightly golden.
- Add the tomato ketchup and water. Sauté until the filling is well combined.
- Divide the dough into 2 equal balls and roll each one into a thin, even wrap.
- Cook each wrap on a hot pan until browned on both sides.
- Spread the cucumber yogurt sauce over each wrap. Add the paneer filling, fold or roll tightly, and serve warm.
Notes
- Resting the dough makes the wraps softer and easier to roll.
- Add water gradually to the paneer filling so it does not become too wet.
- The carrot in the yogurt sauce is optional.
- Store the sauce and paneer filling separately in the refrigerator for up to 2 days.
- Nutrition values are estimates and may vary by ingredient brand.
