In a large frying pan, heat the oil until hot. (Test by dropping in a small piece of bread).

Drop in the cubed paneer slowly and cover the pan immediately with a lid because it will spatter.

Cook for 2-3 minutes and remove.

Put the cubed paneer into the bowl of water.

In the bowl of a food processor, add the coriander leaves, mint leaves,chillies, sweet chilli sauce, tomato puree, ginger, garlic, turmeric, cumin powder, coriander powder and brown sugar. Pulse till it becomes a smooth puree, You may need to add a tablespoon or 2 of water to get things moving.

In a large non stick frying pan over a medium heat, add 1 tablespoon of the previously used oil.

Once hot, add the pulsed paste to the pan and heat for 1 minute before adding the green pepper and paneer.

Allow to cook for 6-7 minutes over a medium/low heat.

Blitz all the ingredients for the mint chutney in a food processor and set aside.

In a small bowl combine all the ingredients for the onions and set aside.

In a small bowl combine all the ingredients for the salad and set aside.

Heat a medium frying pan over a high heat and add the wrap to it.

Add 1 tablespoon of egg to the top and spread quickly, then flip.

Do the same on the other side and remove from the pan. Continue with the same process for all 6 wraps.

On a hot wrap, spoon over some salad, onions and paneer mix and top with mint chutney.