Family and Kids

  • 1 duck breast, weighing about 175 g (6 oz), with skin, cut across into very thin slices
  • ½ teaspoon Chinese 5-spice powder
  • 1 tablespoon vegetable oil
  • 2 large soft flour tortillas
  • 2 tablespoons hoisin sauce
  • 2 iceberg lettuce leaves, thinly shredded
  • 5 cm (2 inch) piece cucumber, sliced into matchstick-sized pieces
  • 2 spring onions, thinly sliced diagonally

Put the slices of duck on a plate and sprinkle with the 5-spice powder. Turn the slices in the spice until coated all over. Heat the oil in a small frying pan for 1 minute. Add the duck and fry gently for 5 minutes, turning the pieces with a fish slice. Using the fish slice, transfer the duck to a plate and leave to cool while you prepare the filling.

Heat the tortillas one at a time in the microwave on full power for 8 seconds. Alternatively, warm them under a hot grill or in a frying pan for approximately 10 seconds.

Spread the hoisin sauce over one side of each tortilla. Scatter a line of lettuce, then the cucumber, spring onions and duck down the centre of each tortilla, keeping the ingredients away from the ends.

Fold 2 sides of each tortilla over the ends of the filling, then roll them up tightly from an unfolded side so that the filling is completely enclosed. Cut the wraps in half, wrap in nonstick baking paper and chill in the refrigerator until ready to go.

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