Vegan Crispy Duck Wraps with Hoisin Sauce
Savor the irresistible fusion of texture and flavor with these Vegan Crispy Duck Wraps with Hoisin Sauce—an indulgent, plant-based twist on a Chinese classic. Made with shredded young green jackfruit, marinated in a rich blend of soy sauce, five-spice powder, and maple syrup, and baked to golden perfection, this "duck" delivers all the crispy decadence you crave, minus the meat. Wrapped in soft vegan tortillas, these wraps are bursting with fresh julienned cucumber, carrot, and spring onions, paired with a creamy, tangy homemade hoisin sauce for a delightful balance of sweet, savory, and smoky flavors. Whether you're hosting a dinner party or enjoying a weeknight feast, these wraps are easy to prepare, visually appealing, and perfect for impressing both vegan and non-vegan palates alike. Keywords: Vegan Duck Wraps, Crispy Jackfruit Wraps, Hoisin Sauce Recipe, Plant-Based Dinner Ideas, Vegan Chinese Recipes.
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Recipe Information
Ingredients
- 2 cans (20 oz each) Canned young green jackfruit in brine or water
- 3 tablespoons Soy sauce
- 2 tablespoons Maple syrup
- 1 teaspoon Ground five-spice powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 6 wraps Flour tortillas (vegan)
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 3 stalks Spring onions, thinly sliced
- 1 handful Fresh cilantro leaves (optional)
- 0.5 cup Hoisin sauce
- 2 tablespoons Tahini
- 1 tablespoon Rice vinegar
- 1 teaspoon Sriracha (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain and rinse the jackfruit thoroughly. Use your fingers or a fork to pull apart the jackfruit into 'shredded duck' strips, discarding any hard seed cores.
In a large bowl, combine the soy sauce, maple syrup, five-spice powder, garlic powder, onion powder, and smoked paprika. Mix well.
Add the jackfruit to the marinade and toss to coat evenly. Allow it to marinate for 10 minutes.
Spread the marinated jackfruit evenly over the prepared baking sheet. Drizzle with olive oil.
Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the jackfruit turns crispy and golden.
While the jackfruit is baking, prepare the vegetables: julienne the cucumber and carrot, slice the spring onions, and if using, chop the cilantro leaves.
Make the vegan hoisin sauce by combining the hoisin sauce, tahini, and rice vinegar in a small bowl. Mix until smooth and creamy. Add sriracha if you would like a spicier sauce.
Once the jackfruit is ready, warm the flour tortillas gently in a dry skillet over medium heat for about 30 seconds on each side.
Assemble the wraps: spread a generous spoonful of the vegan hoisin sauce over each tortilla. Add a layer of baked jackfruit, followed by julienned cucumber, carrot, spring onions, and cilantro.
Roll up the wraps tightly, slice in half if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 16.3 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 1788.7 mg | 9937% | |
| Potassium | 672 mg | 14% | |
*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.
