1. Marinate the Paneer: In a bowl, mix Shemin’s Indian Curry Paste with 2 tablespoons yoghurt and the juice of half a lemon. Add the paneer and coat well. Leave to marinate for 10–15 minutes.
2. Cook the Paneer: Heat a grill pan or non-stick pan over medium-high heat. Add a little oil and cook the paneer for 2–3 minutes per side until golden and slightly charred.
3. Prepare the Mint Yoghurt Sauce: Mix the yoghurt, mint, lemon juice, and salt until smooth.
4. Warm the Chapatis: Splash some water on and heat a Shemin’s chapati or paratha and heat in a pan for 30 seconds each side or microwave briefly until soft.
5. Assemble the Wraps: Spread a spoonful of mint yoghurt over each bread. Add lettuce/spinach, tomato, onion, and grilled paneer. Top with more yoghurt and coriander.
6. Wrap and Serve: Roll up and enjoy warm.

Tips for Perfect Paneer Wraps:

• Grill for Extra Char: Use a grill pan or BBQ to get those smoky, restaurant-style edges on your paneer.
• Prep Ahead: Marinate the paneer overnight for even deeper flavour. You can also make the mint yoghurt sauce in advance and store in the fridge.
• Sauce Upgrade: A drizzle of mango chutney or a dash of hot sauce takes this to another level.