1 cup cubed curried paneer
4 Tbsp coconut oil or ghee
Sea salt to taste
Dash cayenne pepper
2 large or 4 small butter or romaine lettuce leaves
4 Tbsp plain yogurt or kefir
Brown cubed paneer in the coconut oil allowing them to get crispy before turning. Flip and brown on other side. Set aside on paper towel to drain. Salt to taste and add a dash of cayenne. Tuck the cubes into the lettuce leaves. Top with dollops of yogurt or a drizzle of kefir. Wrap into little bundles. Try adding chopped tomato, mango or cilantro salsa/chutney or top with julien cucumber, carrot, jicama, radish, apple, beet or any other firm and colorful fruit or veggie tossed in lime juice.