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Chili Paneer Lettuce Wraps
Gluten Free

Makes 5-8


2 Tbsp Coconut Oil
8 oz Paneer cheese, cut into 1/2" cubes
1/4 Red onion, thinly sliced
1 Red Pepper, thinly sliced
1 cup Rice Noodles, cooked
2 Tsp Garlic, minced
2 Tsp Ginger, grated
1 Tsp Organic Turmeric
Salt & Black Pepper to taste
1/2 cup Cilantro leaves to garnish
5-8 Organic Romaine Lettuce leaves

1/4 cup Organic Tomato Ketchup
1 Tsp Liquid Soy
1 Tbsp Indian Super Spice Blend

How to Make:

1. Heat the oil on a medium heat in a skillet.
2. Add the paneer and cook all edges are nicely browned, about 10 minutes.
3. Next, add in the red onion and pepper and cook down for a further 8-10 minutes.
4. Reduce the heat and add in the rice noodles, garlic, ginger and spices and salt and pepper to taste. Continue to stir well and combine together.
5. Turn the heat off and add in the cilantro.
6. For the dipping sauce, combine the tomato ketchup, spice blend and liquid soy and mix well.

How to Enjoy:

When you are ready to serve, take a little of the paneer mixture and put in the lower middle of the romaine lettuce leaf and carefully fold the leaf over into a roll and transfer to a plate. You can spoon the sauce over it or dip the wraps into it and enjoy this delicious Asian-Indian fusion combination for lunch or a light supper!

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This recipe is proprietary and protected by Copyright 2013, Spice Sanctuary Inc.