Soy-Free Hoisin Duck Wrap
Satisfy your cravings for a savory, handheld delight with this Soy-Free Hoisin Duck Wrap—a creative twist on a classic favorite, perfect for anyone avoiding soy-based ingredients. Succulent duck breasts are expertly seared to achieve irresistibly crispy skin, then roasted to tender perfection. The homemade soy-free hoisin sauce, made with honey, blackstrap molasses, and a hint of cinnamon, adds a deep, tangy-sweet flavor that pairs beautifully with refreshing shredded lettuce, cucumbers, and carrots. Wrapped in a soft, warm flour tortilla and garnished with fresh cilantro, this recipe delivers a perfect balance of textures and bold flavors. Ideal for lunch, dinner, or a gourmet on-the-go meal, these wraps come together in under an hour and are sure to impress. Plus, the soy-free twist makes it a thoughtful option for dietary preferences.
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Recipe Information
Ingredients
- 2 pieces duck breast
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons blackstrap molasses
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground cinnamon
- 1 teaspoon chili garlic sauce
- 1 tablespoon tapioca starch
- 1 tablespoon water
- 4 pieces large flour tortillas
- 2 cups shredded lettuce
- 1 cup julienned cucumbers
- 1 cup julienned carrots
- 0.5 cup fresh cilantro
Instructions
Begin by making the soy-free hoisin sauce. In a small saucepan, combine sesame oil, rice vinegar, honey, blackstrap molasses, apple cider vinegar, garlic powder, onion powder, ground cinnamon, and chili garlic sauce. Mix well and bring to a simmer over medium heat.
In a separate bowl, create a slurry by mixing the tapioca starch with water. Once combined, slowly add the slurry to the simmering sauce, stirring constantly until the sauce thickens, about 2-3 minutes.
Preheat the oven to 375°F (190°C).
Score the skin of the duck breasts in a crisscross pattern, making sure not to cut into the meat. Season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Place the duck breasts skin side down into the skillet. Cook for about 6-8 minutes until the skin is crispy and golden brown.
Flip the duck breasts and sear the meat side for 1-2 minutes. Then transfer the skillet to the preheated oven and cook for an additional 10 minutes.
Remove the duck breasts from the oven and let them rest for at least 5 minutes before slicing into thin strips.
Warm the flour tortillas in a dry pan or in the microwave.
To assemble the wraps, spread a tablespoon of soy-free hoisin sauce on each tortilla. Layer with shredded lettuce, julienned cucumbers, and carrots. Add the sliced duck breast strips on top and sprinkle with fresh cilantro.
Roll the tortillas tightly to enclose the filling, and serve immediately.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 1757 mg | 76% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 103.3 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1078 mg | 83% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 4058 mg | 86% | |
*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.
