Low Sodium Hoisin Duck Wrap
Savor the rich and flavorful taste of the Low Sodium Hoisin Duck Wrap, a healthier twist on a classic favorite. Perfectly seared and oven-roasted duck breast pairs beautifully with a homemade low sodium hoisin sauce, balancing sweet and tangy notes with garlic and ginger for a tantalizing taste. Fresh, crunchy vegetables like julienned cucumber, carrot, and sliced green onions add vibrant texture and refreshing contrast, while chopped cilantro delivers a lively burst of flavor. Wrapped in soft, wholesome whole wheat wraps, this dish is a heart-smart option that doesn’t compromise on indulgence. Easy to prepare in just under an hour, these handheld delights are ideal for lunch, dinner, or impressing guests at your next gathering. Indulge with less guilt while enjoying the satisfying flavors of this gourmet-inspired wrap!
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 2 cloves Garlic
- 0.5 teaspoon Ground ginger
- 1 Cucumber
- 1 medium Carrot
- 3 stalks Green onions
- 0.5 cup Cilantro
- 4 Whole wheat wraps
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 400°F (200°C).
Score the skin of each duck breast in a criss-cross pattern with a sharp knife, making sure not to cut into the meat. Season with a bit of black pepper.
Place the duck breasts skin-side down in a cold, oven-safe skillet. Cook over medium heat for 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and sear the other side for an additional 2 minutes.
Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare, or longer if desired. Remove from oven and let the duck rest for 5 minutes before slicing.
While the duck is cooking, prepare the low sodium hoisin sauce by mixing the low sodium soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, and ground ginger in a small bowl. Set aside.
Julienne the cucumber and carrot into thin strips. Thinly slice the green onions and chop the cilantro.
Warm the whole wheat wraps in a dry skillet for 1-2 minutes on each side or in a microwave until pliable.
To assemble the wraps, spread a small amount of the homemade low sodium hoisin sauce onto each wrap. Layer the sliced duck, cucumber, carrot, green onions, and cilantro on top.
Roll the wraps tightly, slice in half if desired, and serve immediately.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 2959 mg | 129% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 35.9 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 1906 mg | 41% | |
*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.
