Creamy Alfredo Paneer Wrap
Equipment
Ingredients
Paneer
low-fat high-protein paneer
100 g
salt
1 tsp
red chilli powder
1 tsp
oil
1 tsp
Alfredo Sauce
mushrooms (chopped)
125 g
garlic cloves (finely chopped)
6 pcs
corn flour
1 tbsp
slim milk
240 ml
chilli flakes
1 tsp
oregano
1 tsp
fresh coriander (chopped)
2 tbsp
salt
1 tsp
Wrap Assembly
roti, paratha or tortilla
1 pcs
cheese
15 g
Instructions
Prepare the paneer
Make a few slits in the paneer and season evenly with salt and red chilli powder, then brush with a little oil.
Cook the paneer
Cook the paneer on both sides until golden. Slice once cooked.
Cook mushrooms for sauce
Add the chopped mushrooms to a pan without oil and cook until they release all their water and the water evaporates.
Add garlic and oil
Add the remaining oil and chopped garlic. Cook for 4–5 minutes.
Add corn flour
Add 1 tbsp corn flour and mix well. Cook for 2–3 minutes.
Add milk and thicken sauce
Add 1 cup slim milk and mix continuously to avoid lumps. Add chilli flakes, oregano, fresh coriander and salt to taste. Mix well until the sauce starts to thicken and becomes creamy.
Assemble the wrap
Take a roti, paratha or tortilla and add 15 g cheese. Top with the creamy Alfredo mushroom sauce and sliced paneer.
Cook the wrap
Fold into a wrap and cook on both sides until golden and crisp.
Original recipe
Storage
Best enjoyed fresh. Sauce can be stored separately for up to 2 days.
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