Boil the soya chunks for 5–7 minutes. Drain, rinse with cold water, squeeze out the excess water, and pulse lightly in a mixer or chop into small pieces.
Heat oil in a pan and sauté the onions until soft. Add the grated carrot and sliced capsicum, then cook for 2–3 minutes.
Add chilly powder, cumin powder, coriander powder, turmeric powder, black pepper, and salt. Mix well.
Add the prepared soya chunks and cook for 5 minutes. Finish with lemon juice and chopped coriander leaves.
Blend the paneer, garlic, lemon juice, salt, and a little water until smooth and creamy. Add more water if needed to achieve a spreadable consistency.
Warm the whole wheat wraps on a pan. Spread the paneer sauce evenly over each wrap.
Arrange the lettuce leaves and cooked soya filling over the sauce. Roll the wrap tightly and toast it on a hot pan for 1–2 minutes on each side until lightly crisp.
Slice in half and serve warm.
