Paneer Tikka Wraps

Instructions

1. Marinate the paneer
   In a large bowl, combine yogurt, ginger-garlic paste, garam masala, cumin powder, coriander powder, chaat masala, turmeric powder, and salt to taste. Add paneer cubes, bell pepper, and red onion. Mix gently to coat everything with the marinade. Cover and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
2. Grill the paneer tikka
   Thread marinated paneer, bell pepper, and onion onto skewers, alternating the pieces. Preheat a grill or grill pan over medium-high heat. Brush with oil and cook the skewers for 2-3 minutes on each side until the paneer is golden brown with slight char marks and the vegetables are tender-crisp.
3. Warm the flatbreads
   On the same grill or in a separate pan, warm the flatbreads for about 30 seconds on each side until they're soft and pliable. Keep them covered with a kitchen towel to stay warm.
4. Remove paneer from skewers
   Carefully slide the grilled paneer and vegetables off the skewers onto a plate, preserving their shape and texture as much as possible.
5. Assemble the wraps
   Lay each flatbread on a work surface. Spread 2 tablespoons of mint chutney in the center. Layer with shredded lettuce and then arrange the grilled paneer tikka and vegetables on top. Sprinkle with sliced red onions.
6. Roll and serve
   Fold in the sides of the flatbread and roll it up tightly to form a wrap. Secure with parchment paper or foil if needed. Cut each wrap diagonally in half and serve immediately with lemon wedges on the side for squeezing over the filling.