Chinese · Lunch
Roast Duck Pancake Wrap
Shredded chicken thigh tossed in hoisin sauce and five-spice, wrapped in a thin flour pancake with scallion, cucumber and sesame seeds. A faster weeknight take on Peking duck, using roasted chicken instead of duck and finished with sesame oil.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.3gProtein
29.8gFat
38.2gCarbs
13.4gSugar
3.1gFiber
1380mgSodium
205mgChol
6.9gSat Fat
680mgPotassium
95mgCalcium
3.4mgIron
1.1mcgVitamin B12
6.5mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Pat the chicken thigh dry and rub with 1 tbsp hoisin sauce and the five-spice.
2
Roast
Place skin-side up on a small tray and roast at 400°F for 22–25 minutes until internal temperature reads 165°F and skin is crisp.
3
Rest
Let sit for 5 minutes, then shred with two forks into bite-size strips.
4
Toss
Mix shredded chicken with sesame oil and remaining 1 tbsp hoisin sauce until glossy and evenly coated.
5
Warm
Heat vegetable oil in a skillet over medium heat and warm the tortilla 20–30 seconds per side until softened.
6
Build
Lay tortilla flat, spread hoisin across center, then arrange cucumber and scallion matchsticks in a line.
7
Wrap
Pile hoisin chicken over vegetables, scatter with sesame seeds, fold tortilla over filling and tuck one end under to close.
8
Plate
Cut the wrap diagonally in half and set seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 4 tbsp4 tbsp hoisin sauce, plus extra for smearing
- 1 tsp1 tsp chinese five-spice
- 22 small flour tortilla (1 oz/28g)
- 11 cucumber
- 44 scallions
- 2 tsp2 tsp toasted sesame seeds
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp vegetable oil, for cooking
