Potato Cream Cheese Roll ( Wraps and Rolls)

Heat the butter in a broad non-stick pan, add the potatoes and sauté on a medium flame for 2 minutes or till the sides turn golden brown in colour from all sides. Add the capsicum and sauté on a medium flame for another minute. Add baby corn, chilli flakes, oregano and salt and sauté for another minute. Keep aside. Combine the paneer, fresh cream and cheese spread in a bowl and mix well till it is smooth and creamy. Add all the remaining ingredients, mix well and refrigerate for at least an hour. Combine the carrots and salt in a bowl, mix well and keep aside. Place a roti on a clean dry surface and arrange ½ cup of lettuce in a row in the centre on the roti. Spread ¼th of the olive cream cheese sauce over the lettuce. Arrange ¼th of the potato wedge mixture and ¼th of the carrots over it. Finally spread ¼th of the spiced mayonnaise over it and roll it up tightly. Repeat with the remaining ingredients to make 3 more rolls. Wrap a tissue paper around each roll and serve immediately.