Baked Spelt Paneer Tikka Wraps Recipe (Make-Ahead)

Name: Easy Baked Spelt Paneer Tikka Wraps with Mint Yogurt
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 400 g paneer; 150 g full-fat Greek yogurt; 1 tbsp lemon juice; 3 cloves garlic; 1 tbsp fresh ginger; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp Kashmiri chili powder; 1/2 tsp ground turmeric; 3/4 tsp fine salt; 1 tbsp neutral oil; 1 red bell pepper; 1 red onion; 300 g whole grain spelt flour; 1/2 tsp fine salt; 2 tbsp olive oil; 180 ml warm water; 150 g full-fat Greek yogurt; 15 g fresh mint leaves; 1 tsp lemon juice; 1/4 tsp fine salt; 150 g little gem lettuce; 150 g cucumber; 1 lime

Yogurt-marinated paneer in soft whole grain spelt wraps, ready in 80 minutes

Two spelt paneer tikka wraps cut on the diagonal on a wooden board with mint yogurt and lime

Baked spelt paneer tikka wraps put spiced, yogurt-marinated paneer inside soft whole grain spelt flatbreads. The paneer roasts on one sheet pan at 220 C / 425 F for 20 minutes. The wraps cook in a dry skillet while it bakes.

The texture stays balanced. The paneer is browned outside and soft inside, and the wraps stay pliable with a mild, nutty flavor. Cool mint yogurt and crisp cucumber keep each bite clean.

You can marinate the paneer the evening before. Spelt dough needs only a short knead, so the steps stay clear for beginners. The whole meal takes about 80 minutes, and 30 of those minutes are resting time.

Why You’ll Love This Recipe

Paneer browns on a single sheet pan, no skewers needed
Spelt wraps stay soft and fold without breaking
Marinate the paneer a day ahead to save time
Mint yogurt and crisp cucumber keep each bite balanced

Cubed paneer coated in orange tikka marinade spread on a parchment-lined sheet pan with pepper and onion

Ingredient Notes

paneer: Use a firm block, not the soft crumbly kind, so the cubes hold their shape in the oven. Halloumi works as a swap, but leave out the marinade salt.
whole grain spelt flour: Spelt absorbs water quickly, so mix first and judge the dough after 2 minutes. White spelt gives a lighter wrap. Both contain gluten.
full-fat Greek yogurt: Full-fat yogurt clings to the paneer and browns in the oven. Low-fat yogurt runs off the pan. Thick coconut yogurt works for a dairy-free version.
Kashmiri chili powder: It adds deep red color with mild heat. Sweet paprika with a small pinch of cayenne is a fair substitute.

Family table with a stack of warm spelt wraps, bowls of paneer, salad, and dip set out for self-assembly

Print Recipe

Family-Friendly

Easy Baked Spelt Paneer Tikka Wraps with Mint Yogurt

Difficulty: Easy Prep Time 25 mins Cook Time 25 mins Rest Time 30 mins Total Time 1 hr 20 mins

Cooking Temp: 220 C Servings: 4 Estimated Cost: £ 3.25 Calories: 439

Best Season: all_year_round

Dietary:

C Contains Dairy C Contains gluten (spelt) H High Protein V Vegetarian

Description

Baked paneer tikka gets golden edges from a yogurt, garam masala, and cumin marinade, while the center stays soft. Whole grain spelt wraps cooked in a dry skillet hold the filling without tearing.

Instructions

Marinate the paneer

Pat the paneer dry and cut it into 2.5 cm / 1-inch cubes. Whisk the yogurt, lemon juice, garlic, ginger, garam masala, cumin, chili powder, turmeric, salt, and oil in a bowl. Fold in the paneer, red pepper, and onion until coated. Cover and refrigerate for 30 minutes, or up to 12 hours.

Make the spelt wraps

While the paneer marinates, stir the spelt flour and salt together in a mixing bowl. Add the olive oil and 180 ml warm water and mix to a soft dough. Knead for 3 to 4 minutes on a lightly floured surface until smooth and slightly tacky. Cover and rest for 30 minutes.

Bake the paneer and cook the wraps

Heat the oven to 220 C / 425 F (200 C fan) and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment. Spread the paneer and vegetables in a single layer with gaps between the pieces. Bake for 20 minutes, turning everything once at 12 minutes, until the paneer has golden brown edges with a few charred flecks.
While the paneer bakes, stir the yogurt, mint, lemon juice, and salt together for the mint yogurt. Shred the lettuce and slice the cucumber.
Divide the rested dough into 8 pieces of about 65 g. Roll each into a 20 cm / 8-inch round, about 2 mm thick. Heat a dry 26 cm / 10-inch cast-iron or nonstick skillet over medium-high heat. Cook each wrap for 1 minute per side, until pale with brown spots and a few puffs. Past 90 seconds per side, spelt wraps dry out and crack when rolled. Stack the cooked wraps in a clean kitchen towel to keep them soft.

Fill and serve

Spread 1 tablespoon of mint yogurt on each wrap. Add lettuce, cucumber, and a portion of paneer and vegetables, then squeeze over a little lime. Fold in the bottom edge and roll tightly. Serve within 15 minutes of filling.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 439kcal

% Daily Value *
Total Fat 40g62%
Saturated Fat 18g90%
Cholesterol 68mg23%
Sodium 950mg40%
Potassium 520mg15%
Total Carbohydrate 62g21%
Dietary Fiber 10g40%
Sugars 10g
Protein 38g76%

Vitamin A 2200 IU
Vitamin C 65 mg
Calcium 560 mg
Iron 4 mg
Vitamin D 10 IU
Vitamin E 2 mg
Vitamin K 20 mcg
Thiamin 0.3 mg
Riboflavin 0.5 mg
Niacin 5 mg
Vitamin B6 0.4 mg
Folate 60 mcg
Vitamin B12 0.5 mcg
Phosphorus 590 mg
Magnesium 115 mg
Zinc 3.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Pat the paneer dry before coating so the marinade clings.
Marinate for at least 30 minutes, or up to 12 hours in the fridge.
Space the paneer and vegetables on the pan so they brown instead of steam.
Cook each wrap for 1 minute per side, then stack in a kitchen towel.
Fill the wraps just before serving and eat within 15 minutes.

Keywords: spelt paneer tikka wraps, baked paneer tikka, spelt wraps, paneer tikka wrap, vegetarian wraps

Equipment

33 x 46 cm / 13 x 18 inch sheet pan
26 cm / 10-inch cast-iron or nonstick skillet
rolling pin
2 mixing bowls
kitchen scale
clean kitchen towel

Tips

Use full-fat Greek yogurt in the marinade so it clings to the paneer and browns instead of running onto the pan.
Pat the paneer dry with paper towels before marinating so the spices coat the surface evenly.
Rest the dough for the full 30 minutes so the spelt flour hydrates and rolls out without tearing.
Roll each wrap to about 2 mm thick, because thin rounds stay soft and fold without breaking.
Stack cooked wraps in a clean kitchen towel right away so trapped steam keeps them pliable until filling.

Variations

Swap the paneer for pressed firm tofu and the Greek yogurt for thick coconut yogurt to make the filling dairy free.
Use two drained 400 g cans of chickpeas, patted dry, in place of the paneer for a budget-friendly filling with the same marinade.
Replace half the whole grain spelt flour with white spelt flour for a lighter, softer wrap that rolls out a little easier.

Storage and Reheating

Store the paneer and vegetables, the wraps, and the mint yogurt in separate airtight containers. All three keep for 3 to 4 days in the fridge. Cut lettuce and cucumber are best prepared fresh on the day.

Reheat the paneer on a sheet pan at 200 C / 400 F for 8 to 10 minutes, until hot through and the edges crisp again. Warm each wrap in a dry skillet over medium heat for 20 to 30 seconds per side. The wraps stay soft this way.

Cooled wraps also freeze for up to 2 months with parchment between each one. Thaw them at room temperature for 30 minutes, then warm them in the skillet as above.

Serving Suggestions

Serve the wraps warm, with the mint yogurt on the side. Set the paneer, salad, and lime wedges on the table so everyone fills their own. This works well for family dinners and casual gatherings.

A cucumber and tomato salad or quick-pickled red onion adds crunch alongside. For a larger meal, add basmati rice or a lentil dal.

Fill and eat the wraps within 15 minutes. The wrap stays soft and the lettuce stays crisp in that window. Cut each wrap in half on the diagonal if you are serving a group.

File under baked paneer tikka paneer tikka wrap spelt paneer tikka wraps spelt wraps vegetarian wraps

Frequently Asked Questions

Expand All:

Why do my spelt wraps crack when I roll them?

Spelt wraps crack when they cook longer than about 90 seconds per side or when the dough is too dry. Cook each wrap for 1 minute per side until pale with brown spots, then stack them in a clean kitchen towel. If the dough feels stiff, knead in 1 tablespoon of warm water.

Can I use halloumi or tofu instead of paneer in tikka wraps?

Yes. Halloumi works at the same cube size and bake time, but leave the salt out of the marinade because halloumi is already salty. Firm tofu also works if you press it for 20 minutes first and use thick coconut yogurt. Both bake for 20 minutes at 220 C / 425 F.

Can I freeze spelt paneer tikka wraps?

Freeze the cooked wraps on their own, not filled, stacked with parchment between each for up to 2 months. Thaw for 30 minutes at room temperature, then warm in a dry skillet for 20 to 30 seconds per side. Filled wraps turn soggy, so assemble after reheating.

What goes well with spelt paneer tikka wraps?

A cucumber and tomato salad, quick-pickled red onion, or basmati rice all work alongside. Lentil dal turns the wraps into a larger family dinner. Keep the sides light and cool, because the wraps already carry warm spice from the garam masala, cumin, and chili.

Are spelt paneer tikka wraps gluten free?

No. Spelt is an ancient wheat and contains gluten, so the wraps are not suitable for celiac disease. The paneer tikka itself contains no gluten, so you can spoon it over rice or into certified gluten-free wraps instead. Check that your garam masala is labeled gluten-free.

How do I know when baked paneer tikka is done?

Heat the oven to 220 C / 425 F, spread the paneer in a single layer, and use thick full-fat Greek yogurt in the marinade. Turn the pieces after 12 minutes and bake 8 more. Done paneer has golden brown edges with a few charred flecks.

Easy Baked Spelt Paneer Tikka Wraps with Mint Yogurt

Why You’ll Love This Recipe

Ingredient Notes

Easy Baked Spelt Paneer Tikka Wraps with Mint Yogurt

Description

Ingredients

Paneer tikka

Spelt wraps

Mint yogurt and filling