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Easy Baked Spelt Paneer Tikka Wraps with Mint Yogurt

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
Prep Time 25 mins
Cook Time 25 mins
Rest Time 30 mins
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 220  C
Servings: 4
Estimated Cost: 3.25
Calories: 439
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten (spelt), High Protein, 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.

Ingredients
    Paneer tikka
  • 400 g paneer (firm block, cut into 2.5 cm / 1-inch cubes)
  • 150 g full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 3 cloves garlic (grated)
  • 1 tbsp fresh ginger ((15 g); grated)
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp Kashmiri chili powder (or sweet paprika)
  • 1/2 tsp ground turmeric
  • 3/4 tsp fine salt
  • 1 tbsp neutral oil (such as canola)
  • 1 red bell pepper ((about 180 g); cut into 2.5 cm / 1-inch pieces)
  • 1 red onion (medium (150 g); cut into 2.5 cm / 1-inch pieces)
    • Spelt wraps
  • 300 g whole grain spelt flour (plus about 20 g for rolling)
  • 1/2 tsp fine salt
  • 2 tbsp olive oil
  • 180 ml warm water
    • Mint yogurt and filling
  • 150 g full-fat Greek yogurt
  • 15 g fresh mint leaves (finely chopped)
  • 1 tsp lemon juice
  • 1/4 tsp fine salt
  • 150 g little gem lettuce (shredded)
  • 150 g cucumber (thinly sliced)
  • 1 lime (cut into wedges)
Instructions
    Marinate the paneer
  1. 1
    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.
    2. Make the spelt wraps
  2. 2
    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.
    3. Bake the paneer and cook the wraps
  3. 3
    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.
  4. 4
    While the paneer bakes, stir the yogurt, mint, lemon juice, and salt together for the mint yogurt. Shred the lettuce and slice the cucumber.
  5. 5
    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.
    6. Fill and serve
  6. 6
    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.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-paneer-tikka-wraps/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!