Vegan Hoisin Duck Wrap
Experience the bold flavors of this Vegan Hoisin Duck Wrap, a plant-based twist on the classic Chinese-inspired dish! Tender young green jackfruit, marinated in a rich blend of hoisin sauce, soy sauce, and fragrant spices, perfectly mimics the texture and savory flavor of traditional duck. Caramelized to perfection and paired with crisp red bell peppers, refreshing cucumber, sweet carrot, creamy avocado, and fresh cilantro, this wrap delivers a vibrant medley of textures and tastes. Nestled in a soft whole wheat tortilla, it’s a wholesome, 35-minute recipe that’s as nutritious as it is satisfying. Perfect for lunch, dinner, or meal prep, this easy vegan dish is sure to impress vegans and meat-eaters alike! Keywords: Vegan Hoisin Duck Wrap, plant-based jackfruit recipe, quick vegan lunch ideas, meat-free Asian-inspired wraps.
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Recipe Information
Ingredients
- 500 grams Young green jackfruit (canned, drained, and rinsed)
- 4 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ginger powder
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 4 pieces Whole wheat tortilla wraps
- 1 medium Red bell pepper, sliced
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 large Avocado, sliced
- 2 pieces Green onions, sliced
- 0.5 cup Fresh cilantro leaves
Instructions
In a bowl, combine hoisin sauce, soy sauce, sesame oil, garlic powder, and ginger powder. Mix well to create the marinade.
Add the drained and rinsed jackfruit to the marinade and toss to coat evenly. Let it sit for at least 10 minutes to absorb the flavors.
In a small bowl, mix cornstarch with water to create a slurry and set aside.
Preheat a large skillet over medium-high heat.
Add the marinated jackfruit to the heated skillet and cook for about 10 minutes, stirring occasionally, until the jackfruit is slightly caramelized.
Pour the cornstarch slurry over the jackfruit and stir well to thicken the sauce slightly.
Once the jackfruit is done, remove it from the heat.
Warm the tortilla wraps in a dry skillet or microwave for a few seconds to make them pliable.
Arrange a portion of the hoisin jackfruit in the center of each wrap.
Top with slices of red bell pepper, julienned carrot, julienned cucumber, avocado slices, green onions, and a sprinkle of cilantro leaves.
Fold in the sides of the wrap and then roll up tightly from the bottom. Slice in half if desired and serve immediately.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 37.5 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4008 mg | 85% | |
*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.
