Vegan Crispy Duck Wraps with Hoisin Sauce

Satisfy your cravings for bold flavors with these delectable Vegan Crispy Duck Wraps with Hoisin Sauce! This plant-based twist on a classic favorite swaps traditional duck for young green jackfruit, seasoned with aromatic five-spice powder, soy sauce, and smoked paprika, then baked to golden, crispy perfection. Each wrap is layered with vibrant julienned cucumber and carrot, a drizzle of creamy, tahini-infused hoisin sauce, and optional fresh cilantro for a burst of brightness. Perfectly wrapped in warm, soft tortillas, these wraps are a fusion of savory, sweet, and tangy flavors that make every bite irresistible. Quick to prepare and packed with wholesome veggies, this recipe is ideal for a crowd-pleasing weeknight dinner or a fun, hands-on meal.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

In a large bowl, combine the soy sauce, maple syrup, five-spice powder, garlic powder, onion powder, and smoked paprika. Mix well.

Step 4

Add the jackfruit to the marinade and toss to coat evenly. Allow it to marinate for 10 minutes.

Step 5

Spread the marinated jackfruit evenly over the prepared baking sheet. Drizzle with olive oil.

Step 6

Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the jackfruit turns crispy and golden.

Step 7

While the jackfruit is baking, prepare the vegetables: julienne the cucumber and carrot, slice the spring onions, and if using, chop the cilantro leaves.

Step 8

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.

Step 9

Once the jackfruit is ready, warm the flour tortillas gently in a dry skillet over medium heat for about 30 seconds on each side.

Step 10

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.

Step 11

Roll up the wraps tightly, slice in half if desired, and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1951.6g)

Amount per serving	% Daily Value*
Calories	2084.3

Total Fat 76.6g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 4.9g
Cholesterol 3.8mg	0%
Sodium 9765.1mg	0%
Total Carbohydrate 315.0g	0%
Dietary Fiber 35.7g	0%
Total Sugars 88.3g
Protein 52.7g	0%

Vitamin D 0IU	0%
Calcium 2987.1mg	0%
Iron 10732.1mg	0%
Potassium 3513.3mg	0%

*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.

Source of Calories

Fat: 31.9%

Protein: 9.8%

Carbs: 58.3%