Chia Seed & Oats Wrap

Wrap

1. 1

   In a mixing bowl, combine rolled oats, chia seeds, and a pinch of salt.

2. 2

   Add water and olive oil, stirring until a smooth batter forms; let it rest for 3‑4 minutes so the chia seeds swell.

   Kitchen notes · Added by ReelsMeals: The chia seeds swell and the batter looks smooth. Let the batter rest before cooking the wraps.

3. 3

   Heat a non‑stick skillet over medium‑low heat (about 300°F / 300°F). Lightly grease with a few drops of oil.

4. 4

   Pour ¼ cup of batter into the skillet, spreading it thinly to form a 8‑inch circle.

5. 5

   Cook for 1‑2 minutes until the edges lift and the surface is set, then flip and cook another 30 seconds.

   Kitchen notes · Added by ReelsMeals: The edges lift and the surface is set. Flip once the wrap releases from the skillet.

6. 6

   Transfer the cooked wrap to a plate, cover with a clean kitchen towel to keep warm. Repeat with remaining batter to make a total of two wraps.

Filling

7. 7

   In a small bowl, toss the sliced avocado with lemon juice, a pinch of salt, and black pepper; set aside.

   Kitchen notes · Added by ReelsMeals: The avocado is coated with lemon juice and seasoning. Toss gently to keep the pieces intact.

8. 8

   If desired, lightly pan‑sear the paneer strips in a dry skillet over medium heat for 2‑3 minutes until golden edges appear.

   Kitchen notes · Added by ReelsMeals: The paneer edges turn golden if seared. Sear only if desired, as the filling can also be used unseared.

9. 9

   In a separate bowl, combine the chopped salad greens with the seasoned avocado.

10. 10

    Lay a warm oat‑chia wrap flat, place a line of paneer strips down the center, top with the avocado‑salad mixture, and fold the sides over to enclose the filling.

    Kitchen notes · Added by ReelsMeals: The filling is enclosed by the folded wrap. Keep the filling centered before folding.

Main method

11. 11

    Prepare the oat‑and‑chia batter and let it rest for a few minutes (Step 1‑2 of Wrap component).

12. 12

    Cook two thin wraps in a lightly oiled skillet, keeping them covered to stay soft (Step 3‑5 of Wrap component).

13. 13

    While the wraps cook, season the avocado and optionally sear the paneer (Filling component steps 1‑2).

14. 14

    Mix the seasoned avocado with salad greens (Filling component step 3).

15. 15

    Assemble each wrap by layering paneer strips and the avocado‑salad mixture, then fold the edges to seal (Filling component step 4).

16. 16

    Serve immediately or wrap in parchment for a portable lunch.