Paneer Tandoori Chicken Wraps

Ingredients

Serves 4
Allergens: dairy, mustard, gluten

Ingredients

500g paneer, cubed (around 2cm in size)

For the marinade

• 4 tbsp yoghurt
• 4 tsp chilli powder
• 4 cloves garlic
• A thumb sized piece of garlic
• 1 tsp turmeric
• 2 tsp garam masala
• 3 birds eye chillies
• 2tsp sugar
• 2 tbsp U:ME coconut oil blend
• 1 tsp salt

Slaw

• ½ red cabbage, shredded
• 1 red onion, finely sliced
• 4 tbsp yoghurt
• 1 tsp cumin
• 1 tsp garam masala

Salt

• To serve
• 2 tbsp lime pickle
• 1 lime
• 4 parathas (frozen)
• 1 small bunch coriander

Method

Instructions

• Place all of the marinade ingredients into a blender and blend until smooth. Add the paneer and mix well, cover and allow to marinate for at least an hour or up to overnight.

• To make the slaw add all of the ingredients to a large bowl and mix really well until it’s all combined, check the seasoning and add salt to taste.

• Put the paneer onto four skewers and turn the grill up to high. Place onto a baking tray and pour over the rest of the marinade. Grill until the paneer is beginning to blacken and catch, turning every so often to make sure it’s cooked through – this won’t take long, a few minutes or so.

• Cook the frozen paratha according to pack instructions, top with the slaw, the paneer (remove the skewer first!) a drizzle of lime pickle and a few leaves of coriander. Wrap up and tuck in!