There’s something about the bold, spicy charm of Indo-Chinese fusion that hits just right—and these Chili Paneer Wraps with Schezwan Sauce are no exception. Think of them as your favorite street-style paneer chilli dry dish wrapped up in a soft flatbread, perfect for lunch, dinner, or a snack on-the-go. If you’ve ever explored paneer recipes indian snacks and wondered how to make them portable, this one’s your new go-to. It’s packed with flavor, customizable to your heat tolerance, and makes the most out of simple pantry staples. Plus, if you’re on the hunt for healthy paneer recipes, this wrap hits a sweet spot between indulgent and wholesome—especially when made with homemade paneer and whole wheat wraps.
Chili Paneer Wraps with Schezwan Sauce
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course, Snack
Cuisine Chinese, Indian
Non-stick frying pan or wok For stir-frying the paneer and veggies
Mixing bowls For coating and prepping the paneer
Tongs or spatula For tossing and turning the ingredients
Knife & cutting board To prep all your veggies
Optional: Grill pan or sandwich press If you want a crispy wrap finish
For the Chili Paneer
- 250 g paneer cubed (firm, fresh homemade paneer works best)
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- 1 tablespoon oil for shallow frying
- 1 small onion sliced
- 1 bell pepper red or green, julienned
- 2 green chilies finely chopped
- 1 teaspoon ginger-garlic paste
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon tomato ketchup
- 2 tablespoons Schezwan sauce adjust to taste
- 1 teaspoon sugar
- Spring onions chopped (for garnish)
For the Wraps
- 4 whole wheat or plain tortillas/flatbreads
- Lettuce or shredded cabbage optional, for crunch
- Extra Schezwan sauce or mayo optional spread
- Fresh coriander or mint leaves for garnish
Prep the Paneer
Cube the paneer and toss it with cornstarch, flour, salt, and pepper. Lightly fry in a pan with oil until golden on all sides. Set aside.
Make the Chili Paneer Filling
In the same pan, add a bit more oil and sauté onions, bell peppers, green chilies, and ginger-garlic paste. Once fragrant, stir in soy sauce, vinegar, ketchup, Schezwan sauce, and sugar. Add the fried paneer and toss everything together until coated and sticky. Garnish with spring onions.
Assemble the Wraps
Warm your wraps or flatbreads. Spread a thin layer of Schezwan sauce or mayo. Add some lettuce or cabbage if using. Spoon a generous amount of the chili paneer mixture onto the center. Garnish with fresh herbs.
Wrap and Toast (Optional)
Roll the wrap tightly. Toast on a dry skillet or grill pan for 1–2 minutes per side for extra texture.
Serve Hot
Slice diagonally, serve with extra Schezwan sauce or yogurt dip on the side.
Pair It With
These wraps are flavor bombs on their own, but if you're looking to round out the meal:
- Drink: A chilled glass of sweet lime soda or a mango lassi balances the heat.
- Side: A crunchy Asian slaw or cucumber salad adds freshness.
- Dip: Yogurt-mint chutney or garlic aioli can mellow the spice.
FAQs
1. Can I use paneer bhurji instead of cubes?
You could! While this recipe leans toward paneer chilli recipes dry style, a dry paneer bhurji recipe can add a fun twist, especially for softer wraps.
2. What kind of paneer is best?
Firm, fresh homemade paneer works beautifully as it holds its shape when tossed in sauces. Store-bought is fine, just avoid very soft ones.
3. Can this be made ahead?
Yes! The chili paneer filling can be made and refrigerated for up to 2 days. Assemble wraps just before eating to avoid sogginess.
4. Is this healthy?
Definitely falls under healthy paneer recipes when shallow fried, using whole wheat wraps, and adding fresh veggies.
5. Can I make it vegan?
Absolutely. Swap paneer for firm tofu and proceed as usual. The flavor and texture stay pretty close.
