EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Crispy, cheesy tortilla pinwheels served with a creamy avocado yogurt dip.
In a large bowl, combine the grated paneer, onion, bell peppers, garlic, cilantro, chili flakes, oregano, paprika, Tajín seasoning, salt, pepper, and cheddar cheese. Mix well until evenly combined.
Divide the mixture into three equal portions.
Place a tortilla on a flat surface and evenly spread one portion of the filling over the entire tortilla, pressing it down gently with your hands.
Roll the tortilla tightly into a log, then slice into equal-sized pinwheels.
Thread the pinwheels onto skewers. Arrange on a baking tray and bake in a preheated oven at 220°C until golden and crispy, turning halfway through for even browning.
Mix the melted butter with the paprika and dried parsley, then brush generously over the hot pinwheels.
For the Avocado Yogurt Dip: Add the avocado, hung yogurt, jalapeño, cilantro, lemon juice, garlic, salt, and pepper to a blender. Blend until smooth and creamy.
Serve the crispy pinwheels warm with the avocado yogurt dip.
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