Name: Hoisin duck wraps recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 2
Cuisine: Chinese
Ingredients: 2tsp sunflower oil; 1 red pepper, deseeded and sliced; 175g pack mini duck fillets; 2tbsp hoisin sauce; 1&frasl;2 cucumber, cut into strips; 4-6 spring onions, cut into thin strips; 1 Little Gem lettuce, shredded; 2 flour tortilla wraps; Hoisin sauce and sliced spring onion, to serve

By Sue McMahon

published 8 January 2020

in Recipes

Can you believe that these hoisin duck wraps take just 20 minutes to make? That's much quicker than a takeaway and they're cheaper and better for you too, at just 357 calories per serving. This recipe feeds two for a lunch, but you could quite easily double the portions for a family dinner.

Ingredients

2tsp sunflower oil
1 red pepper, deseeded and sliced
175g pack mini duck fillets
2tbsp hoisin sauce
1⁄2 cucumber, cut into strips
4-6 spring onions, cut into thin strips
1 Little Gem lettuce, shredded
2 flour tortilla wraps
Hoisin sauce and sliced spring onion, to serve

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Method

Heat the oil in a frying pan. Cook the peppers until they start to soften. Add the duck fillets to the pan and cook for 4-5 mins over a medium heat until the duck is just cooked. Remove the pan from the heat and stir in the hoisin sauce.
Divide the cucumber, spring onion and lettuce between the wraps, placing them in the centre. Place the red pepper and spring onion on top, then roll up the wraps. Cut each wrap in half and serve with extra hoisin sauce for dipping, with spring onion on top.

Top Tip for making Hoisin duck wraps

To make this dish vegetarian, use a selection of vegetables such as carrot and courgettes in place of the duck.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.