Paneer Mushroom Stuffed Spinach Wrap Flavoured With Prunes
Try this absolutely delicious Paneer Mushroom Stuffed Spinach Wrap which is packed with flavours from roasted mushrooms and sprunes and wrapped in a spinach roti. Perfect for a lunch box, kids after school snack or even a light weeknight dinner.
Paneer Mushroom Stuffed Spinach Wrap which is packed with flavours from roasted mushrooms and sprunes and wrapped in a spinach roti. Perfect for a lunch box, kids after school snack or even a light weeknight dinner.
Prunes are good source of Iron and also helps in building bones and muscles. These are the best for growing children. Very essential to include these ingredients as a part of your diet. Spinach and paneer will give you calcium required for healthy bones.
Serve the Spinach Wrap Recipe can be served or packed into your kids lunch boxes as a wholesome Lunch meal along with Chikoo Banana Date Smoothie or Fresh Fruit Bowl.
If you are looking for more Wrap recipe ideas here are some :
10 M
45 M
55 M
4 Servings
Ingredients
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Ingredients for the Wrap
- 1/2 teaspoon Extra Virgin Olive Oil
- 1 cup Spinach Basil Sauce , roughly chopped
- 1 Green Chilli , finely chopped
- 1-1/2 cups Whole Wheat Flour
- Salt , salt to taste For the roasted vegetables
- 1 teaspoon Extra Virgin Olive Oil
- 6 cloves Garlic , finely chopped
- 1 Red Bell pepper (Capsicum) , thinly sliced
- 1 Onion , thinly sliced
- 2 Stalks Spring Onion (Bulb & Greens) , finely chopped
- 2 cups Button mushrooms , sliced
- 1 cup Tofu , cut into strips
- 1 teaspoon Soy sauce
- 1 teaspoon Red Chilli sauce
- 1 teaspoon Mixed Herbs (Dried)
- Oil , Salt to taste
How to make Paneer Mushroom Stuffed Spinach Wrap Flavoured With Prunes
To begin making the spinach wrap, heat oil in a preheated pan on medium heat. Add the spinach and green chillies and saute until spinach wilts completely and has softened.
Once softened turn off the heat and allow it to cool. Once cooled, add into a blender to make a smooth puree.
Into a large mixing bowl, add wheat flour, salt and spinach puree. Add a little water if required and knead to make a smooth and firm dough. Drizzle a little oil on the top and knead again to make a smooth dough. Cover the dough and rest for 5 minutes.
Divide the rested dough into 4 large balls. Dust the dough in flour, flatten it and roll it into a large 8 inch circle.
Place it on a preheated pan and cook on both sides until golden spots appear and puffs up a little. Ensure the spinach roti is well cooked.
Proceed to cook the remaining portions of the dough in the similar way and stack them one over the other, so it remains soft.
To make the filling, heat oil in a preheated pan over medium heat. Add garlic, red bell peppers, onion and saute until the onion & peppers are evenly roasted until lightly golden.
Once golde, add the mushrooms and spring onions and saute on high heat until the mushrooms have softened. At this stage at the tofu, soy sauce, chilli sauce and oregano and optionally salt to taste and toss all the ingredients on high heat until well combined.
Turn off the heat and stir in the prunes and the parsley leaves. Set the filling aside to cool a little.
To assemble the wrap, place the spinach roti on the flat surface, smear a tablespoon of hung curd on the spinach roti. Spoon a large tablespoon of the roasted vegetables.
Once filled, roll to make a wrap and serve.
