Cut the paneer into bite-sized cubes and sauté in a non-stick skillet with cumin and chili powder for 5–7 minutes until golden brown.

In the same skillet, stir-fry chopped bell peppers and onions for 3–4 minutes until tender yet crisp.

Mix yogurt or raita with lemon juice in a small bowl until smooth.

Spread yogurt sauce on each tortilla, add paneer and vegetable mixture, sprinkle cilantro and avocado, then roll tightly.

Slice wraps in half diagonally and serve immediately or wrap in foil for up to 6 hours.