Cottage Cheese Noodle Wrap
Cottage Cheese Noodle Wrap is a delicious and high protein vegetarian dish that can be enjoyed as a snack or a light meal. The dish is made with paneer (cottage cheese), noodles, and vegetables that are flavored with aromatic spices. This recipe is gluten-free, making it suitable for people with gluten allergy. It is also a great source of protein, thanks to the paneer. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy, Gluten
Nutrition Facts
Per serving
Energy
242 kcal
Protein
8 g
Carbs
38 g
Fat
6 g
Fiber
5 g
Ingredients
Rice Noodles (Raw)
25 gm (25g)
Red Onion
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Red Bell Pepper
0.25 cup, chopped (50g)
Carrot
0.25 cup, grated (50g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
0.5 tsp (1g)
Cumin Powder
0.5 tsp (1g)
Garam Masala
0.5 tsp (1.5g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Paneer Homemade (Toned milk)
100 gms (100g)
Clove Garlic, Minced
1 tsp (5g)
Whole Wheat Tortilla
4 small (160g)
Instructions
Preparation
-Grate Paneer.
-Cook rice noodles.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add minced garlic and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped bell peppers and grated carrot. Sauté for 2-3 minutes until the vegetables soften.
Add coriander powder, cumin powder, garam masala, red chili powder, and salt. Stir well.
Add grated paneer and cooked rice noodles. Mix well, ensuring the noodles and paneer are coated in the masala.
Turn off the heat and let the mixture cool down a bit.
Take a spoonful of the paneer and noodle mixture and place it in the center of a whole wheat tortilla. Roll the tortilla tightly, tucking in the sides to form a wrap.
Garnish with fresh coriander leaves and serve.