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An image of high-protein green power wraps on a plate.

High-protein Green Wrap

A vibrant and nutrient-packed high-protein green wrap made with spinach paratha, grilled paneer, sautéed vegetables, and labneh spread. Balanced, flavourful, and easy to prepare.
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Cook Time 25 minutes
Servings2 wraps
CourseSnacks
CuisineMediterranean
Ingredients Method Notes

Ingredients

For spinach puree
  • Makes: 1 cup puree
  • 200 g spinach
For Green paratha
  • Makes: 2
  • 75 g / ⅓ cup spinach puree
  • 75 g / ½ cup whole wheat flour
  • Salt to taste
  • 1 tbsp oil
For grilled paneer
  • 140 g paneer
  • Salt to taste
  • ¼ tsp red chilli powder
  • ½ tsp extra virgin olive oil
For salad
  • 30 g / ¾ onion, small, sliced
  • 65 g / ⅓ red capsicum, sliced
  • 40 g lettuce, roughly chopped
  • ½ tsp extra virgin olive oil
  • Salt to taste
  • Black pepper to taste
For wrap
  • 2 Paratha
  • 2 oregano-seasoned labneh balls
  • Grilled paneer
  • Salad

Method
 

Preparing the Spinach Puree
  1. Bring a pot of water to a boil and blanch the spinach for 3–4 minutes on high heat.
  2. Immediately transfer the spinach to a bowl of cold water to stop the cooking process.
  3. This step helps retain the bright green colour of the spinach.
  4. Blend the spinach into a smooth puree and keep it aside.
Making the Green Paratha
  1. In a mixing bowl, combine whole wheat flour and salt.
  2. Add the spinach puree and knead into a soft dough.
  3. Cover the dough and let it rest for 30–40 minutes.
  4. Divide the dough into two equal portions.
  5. Roll one portion into a ball and flatten it into a circle (it doesn’t need to be perfectly shaped).
  6. Cook the paratha on a hot griddle over medium heat.
  7. When brown spots appear on one side, flip it.
  8. Brush oil on the cooked side, flip again once brown spots appear on the other side.
  9. Apply a little oil on top and cook for another minute.
  10. Flip once more and cook until both sides are evenly roasted.
  11. Repeat from step 5 with the remaining portion.
Grilling the Paneer
  1. Lightly score the paneer on both sides by making shallow cuts.
  2. Sprinkle salt and red chilli powder evenly over the paneer.
  3. Rub oil on all sides and allow it to marinate for about 30 minutes.
  4. Grill the paneer on a hot griddle until golden brown spots appear.
  5. Turn and grill all sides evenly.
  6. Cut the grilled paneer into four equal pieces and set aside.
Preparing the Salad
  1. Heat oil in a pan.
  2. Add sliced capsicum and onion and sauté on high heat for 3–4 minutes.
  3. Add lettuce, salt, and black pepper.
  4. Toss everything together and sauté for another minute.
  5. Remove from the heat and keep aside.
Assembling the Wrap
  1. Place a paratha on a flat surface.
  2. Spread a labneh ball evenly over the paratha.
  3. Arrange grilled paneer pieces and sautéed salad in the center.
  4. Fold and roll the paratha tightly to form a wrap.
  5. Repeat the same process with the second paratha.

Notes

  • While the dough rests, prepare the paneer for marination and use the marination time to sauté the salad.
  • Blanching spinach helps preserve its vibrant green colour.
  • Resting the dough makes the paratha softer and easier to roll.
  • If labneh ball is not available, Greek yogurt or hung curd works well as a substitute.
  • To make it vegan, replace paneer with grilled tofu and use vegan yogurt spread.