Heat a pan or wok and add the oil. When the oil is hot, add the chopped onion and saute until the onion is soft and translucent.
Now add the chopped bell peppers and half of the salt measure and cook for a minute.
Then add the chopped tomatoes and mix. Cover and cook for 3 to 5 minutes until the tomatoes are soft and mushy.
Add the Schezwan chutney, sugar, remaining salt, and soy sauce. Mix well and cook for a minute.
Now add the paneer and mix well. Add the cilantro and cook for 3 to 5 minutes over medium-low heat. And turn off the heat. The filling is ready.
Toast the pita bread on a pan and cut it in half. Open one half and first add some lettuce and then add the Schezwan paneer and enjoy immediately.
As always, adjust the salt and spices to taste.
I have tried this recipe with gluten-free and vegan pita bread. This measure is sufficient for three to four small pita pockets or two to three regular pita pockets.
If you like raw and crunchy bell peppers, add them after sauteing onions with paneer instead of adding them after sauteing onions. We prefer them slightly cooked and tender, so add them initially. The bell peppers don't go mushy or overcooked even in this method. I do understand personal preference plays a significant role. So add it as per your liking.
Soaking the paneer in hot water helps to soften it. If you are using homemade paneer, you can skip that step.
Instead of paneer, you can use tofu, mushrooms, cauliflower, potato, or beans.
You can use colored bell peppers instead of green ones and baby spinach or any salad greens instead of lettuce.
As mentioned above, you can use gluten-free pita bread too.