Low Sodium Paneer Wrap
Indulge in the perfect balance of flavor and health with this Low Sodium Paneer Wrap recipe, a wholesome twist on a classic lunch or dinner option. Featuring tender, golden cubes of sautéed paneer, colorful sautéed vegetables like bell peppers, carrots, and cherry tomatoes, and a fragrant blend of cumin and fresh cilantro, this dish is both nutritious and irresistibly tasty. Packed in a soft whole wheat wrap, it's a low-sodium delight that's loaded with protein, fiber, and essential nutrients. Quick and easy to prepare in just 35 minutes, this vibrant wrap reduces salt without compromising on flavor, making it ideal for health-conscious individuals. Perfect as a grab-and-go option or as a satisfying meal, this recipe is sure to become a staple in your weekly rotation.
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Recipe Information
Ingredients
- 200 grams Paneer
- 4 pieces Whole wheat wraps
- 2 tablespoons Olive oil
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Carrot
- 100 grams Baby spinach leaves
- 1 small Onion
- 100 grams Cherry tomatoes
- 2 cloves Garlic
- 1 teaspoon Cumin powder
- 0.5 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro
Instructions
Cut the paneer into small cubes for easy wrapping.
Thinly slice the red and green bell peppers. Peel and grate the carrot. Thinly slice the onion. Halve the cherry tomatoes. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the paneer cubes and sauté for 5-7 minutes until they are lightly golden on all sides. Remove the paneer from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the onions and garlic until the onions are translucent.
Add the bell peppers and carrots into the pan. Continue to cook for another 4-5 minutes until they are softened.
Stir in the cumin powder, black pepper, and sauté for 1 minute.
Add the cherry tomatoes and baby spinach to the pan, cooking until the spinach wilts slightly.
Return the paneer cubes to the pan, mix well, and cook for another 2 minutes. Add lemon juice and fresh cilantro, tossing everything to combine before removing from heat.
Warm the whole wheat wraps as per the package instructions.
Lay each wrap flat and place an equal portion of the paneer vegetable filling in the center of each wrap.
Fold the sides of the wrap over the filling, then roll from the bottom to completely seal the wrap. Serve immediately.
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 27.8 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1554 mg | 120% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2367 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
