Chinese · Lunch
Roast Duck Pancake Wrap
Chinese-style pancake wrap built on seared shredded chicken breast and thigh instead of roast duck, brushed with hoisin, layered with scallion, cucumber and a folded egg ribbon for extra protein, tucked in a warmed wheat pancake and finished with sesame seeds for crunch and fibre.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
589Calories
56.8gProtein
24.6gFat
33.4gCarbs
11.8gSugar
5.3gFiber
1354mgSodium
459mgChol
5.9gSat Fat
890mgPotassium
95mgCalcium
3.8mgIron
0.9mcgVitamin B12
6.5mgVitamin C
Goes well with
Tsingtao Beer
local
Jasmine Tea
international
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Pat the chicken breast and thigh strips dry and season lightly with salt. Slice the scallions and cucumber into thin strips.
2
Sear
Heat the vegetable oil in a skillet over medium-high heat and sear the chicken 5 to 6 minutes, turning occasionally, until browned and cooked through.
3
Fold
Pour the beaten egg into the same skillet over medium heat and cook 1 to 2 minutes until just set, then fold into a loose ribbon and slice into strips.
4
Toast
Warm the mandarin pancake in a dry skillet over low heat 20 to 30 seconds per side until pliable and lightly speckled.
5
Build
Lay the warmed pancake flat, brush hoisin over the center, then layer the seared chicken, egg strips, cucumber and scallion on top. Drizzle with sesame oil and scatter sesame seeds.
6
Plate
Fold the bottom of the pancake up and roll the sides in tightly to enclose the filling, then place seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken breast, cut into strips
- 5 oz140g chicken thigh, cut into strips
- 22 eggs, beaten
- 4 tbsp4 tbsp hoisin sauce
- 22 wheat mandarin pancake (flour tortilla-style, about 1.4 oz / 40g)
- 11 cucumber
- 44 scallions
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp sesame seeds
- 2 pinch2 pinch salt
