Grind cornflakes chips in food processor until coarse.
Combine grounded conrflakes, Red Chilli Powder and salt in a medium shallow bowl. Stir until fully combined. This will be step 2 for the breading.
In a separate medium shallow bowl, combine all-purpose flour, salt, and pepper. Stir until fully combined then slowly add water while stirring until you have a thick liquid consistency. This will be step one for the breading.
Cut paneer into four rectangle shape.
One at a time, dip the paneer pieces in the liquid batter and then the cornflakes mixture being sure to fully coat all sides of the paneer. Repeat so that there are two coats of both mixtures.
Transfer to a plate, refrigerate for 30 minutes.
In a pan, shallow fry paneer. Make sure outer part is crunchy.
Assemble your wraps by layering one slice of cheddar cheese, chipotle sauce, lettuce, and capsicum followed by the cooked paneer (and an optional second slice of cheddar cheese) inside the tortilla. Roll and close both ends.
Place on a griddle or grill until warm and lightly browned.
Cut in half and serve with additional chipotle sauce to taste. Enjoy!
