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Spiced Paneer Wraps

Spiced Paneer Wraps

with Mango Chutney and Pickled Onions

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Sweet and spicy, there's no better pair! Sticky sweet mango chutney is delicious drizzled over curry-coated nuggets of paneer. Perky red onions add pickled tang to the wrap and tomato side salad!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Paneer Cheese


2 unit


(ContainsMilk/Lait, Wheat/Blé)

4 tbsp

Mango Chutney

56 g

Spring Mix

113 g

Red Onion

2 tbsp

Mild Curry Paste

1 tbsp

Indian Spice Blend

100 mL

Greek Yogurt


113 g

Baby Tomatoes

2 tbsp

White Wine Vinegar


Not included in your delivery

1.5 tbsp


1.5 tsp


0.38 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories940 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate104 g
Sugar37 g
Dietary Fiber6 g
Protein35 g
Cholesterol95 mg
Sodium1650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Measuring Spoons
Medium Bowl
Baking Sheet
Parchment Paper
Paper Towel
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then thinly slice onion. Add onions, vinegar, 1 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including pickling liquid, to a small bowl. Place in the fridge to cool.


Cut paneer into 1/2-inch pieces. Add curry paste, half the Indian Spice Mix, 1/4 tsp salt and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with pepper, then stir until smooth. Add paneer, then toss to coat.


Transfer paneer and any curry paste mixture remaining in the bowl to a parchment-lined baking sheet. Arrange paneer in a single layer. Bake in the middle of the oven until edges are golden-brown, 12-14 min. Remove the baking sheet from the oven. Drizzle mango chutney over paneer, then toss to coat.


Meanwhile, pat naan on both sides with a damp paper towel, then wrap in foil to create a packet. Bake in the top of the oven until warmed through, 4-5 min. Add yogurt, remaining Indian Spice Mix, 1/2 tsp sugar and 2 tbsp water (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir until smooth.


Meanwhile, halve tomatoes. Add 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and spring mix, then toss to combine.


Divide naan between plates, then spread spiced yogurt over top. Top naan with some salad, paneer and any remaining chutney from the baking sheet. Top paneer with some pickled onions. (TIP: Any leftover pickled onions and pickling liquid can be saved and refrigerated for up to 3 days!) Serve salad alongside.