Paneer and Spinach Wrap with Peppers and Onions

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  • Prep Time 15 minutes
  • Cook Time 10 minutes
  • Servings 4


  • 1 tbsp (15 mL) canola oil
  • 1 onion, chopped
  • 1/2 red pepper, chopped
  • 1 cup (250 mL) KFI Butter Chicken Sauce (100% Vegetarian Sauce)
  • 8 oz (250 g) paneer, cut into 1/2-inch (1 cm) cubes
  • 4 cups (1 L) baby spinach
  • 4 individual naan breads, warmed
  • 2 tbsp (30 mL) finely chopped fresh cilantro


  1. Heat oil in large skillet set over medium heat; cook onion and pepper for 3 to 5 minutes or until starting to soften. Stir in KFI's Butter Chicken Sauce and paneer; bring to boil. Reduce heat and simmer for 3 to 5 minutes or until paneer is heated through. Stir in spinach. Cook for about 1 minute or spinach starts to wilt.
  2. Spoon paneer mixture into warm naan; sprinkle with cilantro. Roll naan into wraps. Wrap in foil or parchment paper if desired. Serve immediately.
Tip for Non-Vegetarians: Substitute cubed chicken for paneer if desired. Brown chicken with onion and pepper, then simmer until cooked through in sauce.