Chinese · Lunch
Roast Duck Pancake Wrap (Low-Calorie)
Roasted chicken breast glazed with five-spice and hoisin, served in a warm wheat pancake with cucumber matchsticks and scallion. A leaner interpretation of the classic duck wrap, retaining the same smoky-sweet and savory character in a lighter, lower-calorie format.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
393Calories
44.3gProtein
11.2gFat
29.8gCarbs
7.8gSugar
2.5gFiber
920mgSodium
107mgChol
2.4gSat Fat
505mgPotassium
48mgCalcium
2.3mgIron
0.4mcgVitamin B12
3.2mgVitamin C
low-calorie
gluten-free-adaptable
protein-rich
low-calorie
Instructions
1
Prep
Toss the chicken breast with hoisin sauce, five-spice, soy sauce, sesame oil, cucumber cut into matchsticks, and salt until evenly coated.
2
Roast
Spread the chicken in a single layer on a foil-lined tray and roast at 425°F (220°C) for 12–15 minutes, turning once, until lightly charred and juices run clear.
3
Warm
Heat the wheat pancake in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly speckled.
4
Plate
Lay the warm pancake flat, spread a thin layer of hoisin down the center, top with roasted chicken and scallion cut into matchsticks, fold and roll tightly, cut diagonally in half, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz420g chicken breast
- 4 tsp4 tsp hoisin sauce, plus extra for spreading
- 1/2 tsp1/2 tsp chinese five-spice
- 1 tsp1 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 22 small wheat pancake or flour tortilla, about 6 inch (15cm)
- 4 tbsp60g cucumber
- 22 scallion
- a small pinch of salt
