Add warm water little by little and start kneading.
Knead it for about 10 minutes and let it rest for minimum 1/2 an hour.
Cover the dough with a wet cloth.
Divide the dough into 6 equal sizes.
Now take one part and roll it.
Heat a flat pan and cook the base from both the sides. (use flat tawa to cook, but if you don't have you can use normal Tawa also)
In a bowl add all-purpose flour, cornflour, vegetable oil, red chilli powder and salt. Mix.
Now add water to make a semi-thick batter.
For Dry Coating
In another bowl add cornflour and baking powder, mix well, and set aside.
For Cornflour Mixture
In a plate add ground cornflour and chilli powder and mix. Set aside.
To Fry Paneer
Cut the paneer into a desirable size preferably an inch wide with a desirable length that can fit into one wrap.
To coat the paneer, firstly, coat it with the cornflour dry mixture and pat & shake to remove excess flour, then dip it in the batter and coat it well, further coat it with ground cornflakes, pat & shake to remove extra cornflakes. Follow the same step to coat each paneer slices.
Keep these coated paneer slices in the freezer for about 15-30 minutes.
Now heat a pan filled with oil on medium-high heat, and fry the coated paneer slices until they are crisp and golden brown on both sides.
Take it out in a plate.
Follow the same process to fry the rest of the paneer slices.
Once done set aside.
Method to Assemble
First, take one tortilla or base and keep it on a flat surface.
Put some chipotle mayo as required.(refer the picture)
Sprinkle some chilli flakes on it.
Cut the paneer pattie into half and put it on top of it.
Top with some onion and lettuce.
Now fold the wrap from the bottom first and then from the sides tightly. (without allowing the stuffing to come out)
Apply some butter on both the side. Set aside.
Heat a tawa and toast each wrap on it from both the sides.