Paneer Veggie Wrap
by Tarla Dalal
Added to 138 cookbooks
This recipe has been viewed 44570 times
Easy-to-make and pleasing to the palate. Use leftover chapattis to make innovative wraps with a crunchy vegetable filling. Much healthier than those made with refined flour (maida), the wraps provide ample nutrients such as protein, calcium, iron and zinc.
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Paneer Veggie Wrap recipe - How to make Paneer Veggie Wrap
Preparation Time:    Cooking Time:
Makes 4 wraps
- Divide the filling into 4 equal portions and keep aside.
- Heat the non-stick tava (griddle), add the ¼ tsp of low-fat butter and lightly cook the left over chapattis on a tava till it is light brown from both the sides.
- Put 3 tablespoons of the filling at one end of the chapatti and roll it up tightly.
- Repeat with the remaining chapattis and filling to make 3 more wraps.
- Serve immediately.
Nutrient values per wrap
|Energy|| 102 calories|
|Protein|| 6.0 gm|
|Carbohydrates|| 16.9 gm|
|Fat|| 1.1 gm|
|Calcium|| 192.2 mg|
|Iron|| 0.9 mg|
|Zinc|| 0.4 mg|
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