Gordon Ramsay’s Spicy Vegetable and Paneer Wraps

Spicy vegetable and paneer wraps are, according to Gordon Ramsay, a typical street food in India; they are also popular here in Britain. These wraps are vegetarian but Gordon Ramsay suggests adding a little-minced meat or spicy chicken if you prefer a non-vegetarian recipe. Do try these first though before you do, you may well be very surprised.

This recipe is courtesy of Gordon Ramsay from his book Great Escapes. Gordon is considered one of the UK’s most famous chefs and has been for many years. You either like his attitude or not, but there is no denying he is a great cook. His recipes are also very easy to follow and well researched, so you are guaranteed success.


  • 4 ounces/200 grams spinach leaves
  • 2 to 3 tablespoons vegetable oil
  • 1 piece ginger (1 inch, peeled and finely grated)
  • 3 cloves garlic (peeled and finely chopped)
  • 1 green chili (deseeded and finely chopped)
  • 1 small red onion (peeled and sliced)
  • 1 red pepper (cut into thin strips)
  • 2 carrots (peeled and cut into thin strips)
  • 1 teaspoon sea salt
  • 1 teaspoon garam masala
  • 1 teaspoon hot chili powder
  • 1/2 teaspoon cumin
  • 8 ounces/225 grams paneer (cut into thin strips)
  • 2 tablespoons cilantro (chopped)
  • 1/2 lemon (juice)
  • 4 chapattis (or flour tortillas)
  • Garnish: coriander and chili raita for serving

Steps to Make It

  1. Bring a pan of salted water to the boil. Add the spinach and blanch for 30 seconds to one minute until wilted. Drain well and set aside.

  2. Heat the oil in a large frying pan over medium heat. Add the ginger, garlic, chili, and onion and cook for two to three minutes, stirring frequently.

  3. Add the red pepper and carrots and stir well. After a few minutes add the salt, garam masala, chili powder, and cumin. Continue to fry until the vegetables have slightly softened yet still retain some bite.

  4. Lastly, stir through the strips of paneer, chopped coriander, and lemon juice and cook for a few minutes. Remove the pan from the hob.

  5. Warm the chapattis in a wide, dry frying pan to soften them a little. (This makes them easier to wrap with.) Spread a tablespoon of coriander and chili raita on each warmed chapatti and cover with a layer of blanched spinach. Spoon the vegetable and paneer filling on top and roll up the chapatti to enclose the filling as you would a parcel.

  6. Wrap eac spicy vegetable wrap in baking parchment and foil (or old newspaper) and serve warm. If you find the wraps have gone cold, warm them through in a hot oven for a few minutes before serving.

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