Schezwan Paneer Pita Pockets

Delicious Schezwan paneer filled in whole wheat pita bread! Be it for lunch or dinner, these customizable pita pockets are kid-friendly, easy to make, and irresistible.

There are days when I can’t make meals from scratch, and semi-homemade recipes like this Schezwan paneer pita pockets come in handy. I went with store-bought Schezwan chutney, paneer, or pita bread for this recipe, even though you can make all this from scratch at home. Sometimes convenience plays a significant role. :-)

This paneer pita pocket is a very straightforward recipe. We prepare the flavorful paneer with Schezwan chutney loaded with cilantro and fill it in toasted pita bread. A filling meal is ready in no time. The paneer filling is not spicy. With cilantro and added sugar, the flavors are well-balanced and perfect for kids. Of course, the taste buds vary from person to person. Adjust the measurements to your preference.

I first shared this recipe on my Instagram. A few of my readers had already tried and shared some pictures. Yes, it’s a tried and tested recipe. I am sure you all will love it too.

Paneer, the Indian cottage cheese, is an excellent dairy-based protein option. While you can make assorted curries like paneer butter masala and matar paneer, you can also whip up some fusion dishes like this Schezwan paneer.

This paneer pita pocket is also a customizable recipe like my other wraps and rolls (check out tofu lettuce wraps and roti roll). You can make it spicy, vegan, or gluten-free as per your dietary and taste preference. Please check out my recipe notes and substitutions for more options.
Now let’s get straight into the recipe and procedure.

Ingredients required

Here are the ingredients that we need for this pita pocket. Please check the recipe card for the measurements.

I have used whole wheat pita bread as the wrap. You can use gluten-free ones too. Check out my IG reel where I have used gluten-free ones. I have a homemade pita bread recipe as well, check it out in interested.

Homemade paneer and store-bought paneer both work, and as I went with store-bought paneer, I soaked them in hot water to soften them a bit. You can add up to 150 grams of paneer but not more.

We need onion, tomatoes and green bell peppers and to saute the ingredients we need some oil.

I used soy sauce and store-bought Schezwan chutney to flavor the filling. And, of course, we need salt and sugar to balance the flavors. Adjust the sauce and chutney to your spice preference.

The other key ingredient that adds a lot of flavors is cilantro. We need a minimum of ¼ cup of chopped cilantro.

I included some lettuce for that added crunch. Any salad greens, spring mix, or baby spinach would be great.

How to make Schezwan paneer pita pockets

• Heat a pan or wok and add the oil. When the oil is hot, add the chopped onion and saute until the onion is soft and translucent.

• Now add the chopped bell peppers and half of the salt measure and cook for a minute.

• Then add the chopped tomatoes and mix. Cover and cook for 3 to 5 minutes until the tomatoes are soft and mushy.

• Add the Schezwan chutney, sugar, remaining salt, and soy sauce. Mix well and cook for a minute.Now add the paneer and mix well.

• Add the cilantro and cook for 3 to 5 minutes over medium-low heat. And turn off the heat.

• The filling is ready.

• Toast the pita bread on a pan and cut it in half. Open one half and first add some lettuce and then add the Schezwan paneer and enjoy immediately.

Recipe notes

• As always, adjust the salt and spices to taste. 
• I have tried this recipe with gluten-free and vegan pita bread. This measure is sufficient for three to four small pita pockets or two to three regular pita pockets. 
• If you like raw and crunchy bell peppers, add them after sauteing onions with paneer instead of adding them after sauteing onions. We prefer them slightly cooked and tender, so add them initially. The bell peppers don’t go mushy or overcooked even in this method. I do understand personal preference plays a significant role. So add it as per your liking. 
• Soaking the paneer in hot water helps to soften it. If you are using homemade paneer, you can skip that step. 

Substitutions

• Instead of paneer, you can use tofu, mushrooms, cauliflower, potato, or beans. 
• You can use colored bell peppers instead of green ones and baby spinach or any salad greens instead of lettuce.
• As mentioned above, you can use gluten-free pita bread too.

Dietary specifications and storing suggestions

This Schezwan paneer pita pocket is a nut-free and vegetarian recipe. Use tofu or plant-based protein for a vegan option and gluten-free pita bread for a gluten-free option.

Make the Schezwan paneer filling ahead of time, and you can refrigerate it for two to three days. Reheat it, chop the salad greens, toast the pita, and assemble.

Explore other paneer recipes

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5 from 8 votes

Schezwan Paneer Pita Pockets

Delicious Schezwan paneer filled in whole wheat pita bread! Be it for lunch or dinner, these customizable pita pockets are kid-friendly, easy to make, and irresistible.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Entree

Cuisine: Fusion, Indian

Servings: 2

Calories: 443kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp=5ml;

• ▢ 1 tbsp oil
• ▢ ¾ cup onion heaped cup, chopped. Approx 120 grams
• ▢ 1 cup green bell pepper chopped. Approx 110 grams
• ▢ ¾ cup tomato chopped. Approx 115 grams (1 tomato)
• ▢ 2 tbsp Schezwan chutney store-bought
• ▢ ¾ tsp salt or to taste divided
• ▢ 1 tsp sugar optional
• ▢ 1 tsp soy sauce
• ▢ ¼ cup cilantro chopped
• ▢ 4 to 4.5 oz paneer chopped into cubes, approx 125 grams,2 soaked in hot water for 20 mts.
• ▢ 2 pita bread toasted
• ▢ ½ cup lettuce chopped

Instructions

• Heat a pan or wok and add the oil. When the oil is hot, add the chopped onion and saute until the onion is soft and translucent.
• Now add the chopped bell peppers and half of the salt measure and cook for a minute.
• Then add the chopped tomatoes and mix. Cover and cook for 3 to 5 minutes until the tomatoes are soft and mushy.
• Add the Schezwan chutney, sugar, remaining salt, and soy sauce. Mix well and cook for a minute.
• Now add the paneer and mix well. Add the cilantro and cook for 3 to 5 minutes over medium-low heat. And turn off the heat. The filling is ready.
• Toast the pita bread on a pan and cut it in half. Open one half and first add some lettuce and then add the Schezwan paneer and enjoy immediately.

Notes

• As always, adjust the salt and spices to taste.
• I have tried this recipe with gluten-free and vegan pita bread. This measure is sufficient for three to four small pita pockets or two to three regular pita pockets.
• If you like raw and crunchy bell peppers, add them after sauteing onions with paneer instead of adding them after sauteing onions. We prefer them slightly cooked and tender, so add them initially. The bell peppers don’t go mushy or overcooked even in this method. I do understand personal preference plays a significant role. So add it as per your liking.
• Soaking the paneer in hot water helps to soften it. If you are using homemade paneer, you can skip that step.
• Substitutions
• Instead of paneer, you can use tofu, mushrooms, cauliflower, potato, or beans.
• You can use colored bell peppers instead of green ones and baby spinach or any salad greens instead of lettuce.
• As mentioned above, you can use gluten-free pita bread too.

Nutrition

Calories: 443kcal | Carbohydrates: 47g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1708mg | Potassium: 479mg | Fiber: 5g | Sugar: 8g | Vitamin A: 989IU | Vitamin C: 83mg | Calcium: 354mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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