Low Sodium Crispy Duck Wraps with Hoisin Sauce
Indulge in the irresistible flavor of Low Sodium Crispy Duck Wraps with Hoisin Sauce, a lighter twist on a gourmet favorite! Perfectly cooked duck breast, with its golden-crispy skin, is paired with vibrant spring onions, crunchy cucumber, and sweet carrots—all wrapped in soft, low-sodium flour tortillas. A tangy hoisin sauce made with low-sodium soy sauce, rice vinegar, honey, and aromatic ginger adds bold depth to every bite without compromising your health goals. These wraps are a beautiful balance of rich, savory, and refreshing flavors, making them perfect for weeknight dinners or elegant entertaining. With just 20 minutes of prep and 30 minutes of cooking, this dish combines quick execution with a restaurant-quality finish. Reimagine indulgence with these low sodium duck wraps, served fresh and brimming with satisfying textures and bold, balanced taste!
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 0.5 cup Hoisin sauce, no sodium
- 0.25 cup Low sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Ginger, grated
- 1 clove Garlic, minced
- 1 teaspoon Sesame oil
- 2 pieces Spring onions, thinly sliced
- 0.5 cup Cucumber, julienned
- 0.5 cup Carrot, julienned
- 0.25 cup Fresh cilantro, chopped
- 8 pieces Lettuce leaves
- 4 pieces Flour tortillas, low sodium
- 2 tablespoons Olive oil
Instructions
Score the skin of the duck breasts in a crisscross pattern without cutting into the meat.
Heat a frying pan over medium-high heat and place the duck breasts skin-side down without adding oil. Cook for 6-8 minutes or until the skin is golden brown and crisp.
Turn the duck breasts over and cook for another 4-6 minutes, or until done to your preference. Remove from the pan and let rest for 5 minutes before slicing thinly.
In a small bowl, combine the hoisin sauce, low sodium soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil. Mix well to create the sauce.
Prepare the vegetables by slicing the spring onions, julienning the cucumber and carrot, and chopping the cilantro.
To assemble the wraps, lay a lettuce leaf on each flour tortilla.
Place slices of duck breast on the lettuce. Top with spring onions, cucumber, carrot, and cilantro.
Drizzle a little hoisin sauce mixture over the filling.
Fold the sides of the tortilla over the filling and roll up tightly.
Serve with extra low sodium hoisin sauce on the side for dipping.
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.4 g | 224% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 78.1 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 2417 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
