Chinese · Dinner
Roast Duck Pancake Wrap (Gluten-Free)
Boneless chicken thigh with skin gets roasted with Chinese five-spice and honey until crispy, then shredded and wrapped in a warm gluten-free rice pancake with cucumber, scallion, ginger, and tamari-based hoisin sauce. Savory-sweet glazed meat meets cool vegetables and soft wrapper.
$6
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
548Calories
40.2gProtein
22.8gFat
45.1gCarbs
19.3gSugar
3.8gFiber
1245mgSodium
193mgChol
5.9gSat Fat
610mgPotassium
58mgCalcium
3.1mgIron
0.6mcgVitamin B12
6.2mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry, score the skin lightly, then rub with five-spice, honey, tamari, and sesame oil.
2
Rest
Leave the chicken uncovered on a rack in the fridge for 10 minutes until the glaze sets on the skin.
3
Roast
Place skin-side up on a tray and roast at 425°F for 25–30 minutes until mahogany and blistered and 165°F internally.
4
Build
Warm the rice tortilla in a dry skillet for 20–30 seconds per side, then spread with hoisin sauce and layer chicken, cucumber, scallion, and ginger down the center.
5
Plate
Fold the tortilla bottom up, fold in both sides tightly, cut in half on the diagonal, and arrange cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh, skin on
- 2 tsp2 tsp chinese five-spice
- 2 tbsp2 tbsp honey
- 2 tsp2 tsp soy sauce tamari (gluten-free)
- 1 tsp1 tsp sesame oil
- 22 rice tortilla (about 8 inch, gluten-free)
- 4 tbsp4 tbsp hoisin-style sauce made with tamari (gluten-free)
- 11 cucumber, cut into thin matchsticks
- 22 scallion, cut into thin matchsticks
- 2 tsp2 tsp fresh ginger, finely julienned
- 1 tsp1 tsp vegetable oil
