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Paneer Veggie Wrap


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2 REVIEWS ALL GOOD
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Easy-to-make and pleasing to the palate. Use leftover chapattis to make innovative wraps with a crunchy vegetable filling. Much healthier than those made with refined flour (maida), the wraps provide ample nutrients such as protein, calcium, iron and zinc.

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Preparation Time: 
Cooking Time: 
Makes 4 wraps
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Ingredients


4 left over chapattis , approx. 125 mm. (5") in diameter

To Be Mixed Into Filling
1/2 cup grated low fat paneer (cottage cheese)
1/2 cup grated cabbage
1/2 cup grated carrot
2 tsp finely chopped green chillies
3 tbsp chopped coriander (dhania)
salt to taste

Other Ingredients
2 tsp low fat butter for cooking

Method
  1. Divide the filling into 4 equal portions and keep aside.
  2. Heat the non-stick tava (griddle), add the 1/4 tsp of low-fat butter and lightly cook on a tava till it is light brown from both the sides.
  3. Put 3 tablespoons of the filling at one end of the chapatti and roll it up tightly.
  4. Repeat with the remaining chapattis and filling to make 3 more wraps.
  5. Serve immediately.
Nutrient values per wrap
EnergyProteinCarbohydratesFatCalciumIronZincFibre
102 kcal 6.0 gm 16.9 gm 1.1 gm 192.2 mg 0.9 mg 0.4 mg 1.0 mg
RECIPE SOURCE : Diabetic SnacksBuy this cookbook
2 reviews received for Paneer Veggie Wrap
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
n_katiraNovember 15, 2012

I simple stuffing in left over chapatis.... i make this quite often and all my family members really enjoy it.

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Helpful reviews for this recipe
Reviewed November 15, 2012by n_katira

I simple stuffing in left over chapatis.... i make this quite often and all my family members really enjoy it.

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Reviewed June 12, 2012by Healthy Eating

Whole wheat roti stuffed with soft grated paneer, cabbage and carrot filling and grilled lightly.

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