Savory Spinach Wraps with Paneer, Mushrooms, and Sweet Prunes

Paneer Mushroom Stuffed Spinach Wrap Flavoured with Prunes

Indulge in the vibrant flavors of our Paneer Mushroom Stuffed Spinach Wrap, where earthy mushrooms, creamy paneer, and the sweetness of prunes come together in a deliciously nutritious lunch option. This vegetarian dish not only brings together delightful textures and tastes but also provides a wholesome meal, making it perfect for those looking for a delightful and satisfying dish.

Ingredients

Nutritional Information (per serving)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 4

Instructions

1. Prepare the Spinach Wrap:

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   • Begin by heating 1/2 teaspoon of Extra Virgin Olive Oil in a preheated pan over medium heat.
   • Add the roughly chopped spinach and finely chopped green chili to the pan. Sauté them together until the spinach wilts completely and softens.
   • Once the spinach has softened, turn off the heat and allow the mixture to cool. After cooling, transfer it to a blender and blend until it becomes a smooth puree.

2. Make the Dough:

   • In a large mixing bowl, combine 1-1/2 cups of whole wheat flour, salt to taste, and the spinach puree. Mix well, adding a little water if needed, and knead until you achieve a smooth and firm dough.
   • Drizzle 1 teaspoon of Extra Virgin Olive Oil on the top of the dough, knead again briefly, then cover it with a cloth and let it rest for 5 minutes.

3. Roll the Wraps:

   • After resting, divide the dough into 4 equal portions. Dust each portion lightly with flour, flatten it, and roll it out into large circles (approximately 8 inches in diameter).
   • Place each rolled wrap on a preheated pan and cook on both sides until golden spots appear and the wrap puffs up slightly. Make sure the spinach roti is cooked thoroughly. Set the cooked wraps aside, stacking them on a plate to keep them soft.

4. Prepare the Filling:

   • In another preheated pan, heat some sunflower oil over medium heat. Add the finely chopped garlic, thinly sliced red bell peppers, and thinly sliced onion. Sauté until the onion and peppers are lightly golden and evenly roasted.
   • Once the vegetables are golden, add the sliced button mushrooms and finely chopped spring onions. Increase the heat to high and sauté until the mushrooms have softened significantly.
   • At this stage, add the tofu strips, soy sauce, red chili sauce, dried mixed herbs, and salt to taste. Toss all the ingredients together on high heat until well combined and heated through.
   • Finally, turn off the heat and stir in the chopped prunes and fresh parsley leaves. Set the filling aside to cool slightly.

5. Assemble the Wrap:

   • To assemble, take a spinach roti and lay it flat on a clean surface. Spread a tablespoon of hung curd (if using) over the roti.
   • Spoon a generous portion of the roasted vegetable filling onto the roti.
   • Carefully roll the wrap, ensuring the filling stays inside, and serve immediately, either warm or at room temperature.

Enjoy Your Meal!

This Paneer Mushroom Stuffed Spinach Wrap Flavoured with Prunes is not just a meal but a delightful experience for your taste buds. The combination of flavors—from the earthy mushrooms to the sweetness of prunes and the creamy paneer—creates a unique and satisfying dish that can be enjoyed for lunch or as a hearty snack. Feel free to customize the filling with your favorite vegetables or spices to make it your own. Happy cooking!