Better than "Duck" Wraps with Homemade Hoisin and Chilli Orange Pickle

Serves 6 wraps

Say goodbye to expensive store-bought sandwiches and hello to these delicious homemade better than "duck" wraps with homemade hoisin and chilli orange pickle! Perfect for busy families looking for nutritious, crowd-pleasing meals without the hassle. These wraps combine the classic flavours of hoisin duck in a completely plant-based package that's wonderfully adaptable to your family's needs.

Kids love these wraps for their mild, slightly sweet flavour and fun presentation. The filling can be prepared ahead of time, making them ideal for quick lunches, picnics, or on-the-go meals. Pack them in lunchboxes, take them to the park, or serve them for a fuss-free dinner that even picky eaters will enjoy.

What makes these wraps special is their incredible versatility. While my recipe features seitan, you can easily substitute extra-firm tofu for those with gluten allergies or sensitivities. Simply press the tofu well to remove excess moisture before marinating. For those avoiding soy products altogether, large oyster mushrooms make an excellent alternative – their meaty texture absorbs the marinade beautifully and provides a satisfying chew.

The hoisin sauce comes in both regular and lower-fat versions, with nut-free options using sunflower seed butter, tahini, or even miso paste for complete allergen flexibility. Adults can spice things up with the vibrant chili orange pickle while keeping the kids' portions mild.

These wraps prove that plant-based eating can be simple, affordable, and accessible for the whole family. Why spend money on expensive pre-made sandwiches when you can create these flavourful, protein-packed wraps customized exactly to your taste and dietary needs?

Ingredients

For the "duck" filling (6 wraps):

2 blocks (14oz each) Tofoo seitan, sliced into thin strips

4 tbsp soy sauce or tamari

2 tbsp maple syrup

2 tbsp rice vinegar

2 tsp five-spice powder

2 tsp garlic powder

2 tsp ginger powder

2 tbsp nutritional yeast

1 teaspoon sesame oil

For the wraps:

6 whole wheat or spinach wraps

3 large carrots, cut into thin strips

2 large cucumbers, cut into thin strips

1 bunch spring onions, thinly sliced lengthwise

Fresh coriander leaves

For standard homemade hoisin sauce:

3 tbsp natural peanut butter or tahini or sunflower seed butter for a nut-free version

2 tbsp soy sauce or tamari

1 tbsp maple syrup

1 tbsp rice vinegar

1 tsp sesame oil

1 clove garlic, minced

2 tsp ginger, grated

1 tbsp water (more as needed)

For lower-fat hoisin sauce (PB2 version):

4 tbsp PB2 powder

1 tbsp water (to reconstitute)

2 tbsp soy sauce or tamari

1 tbsp maple syrup

1 tbsp rice vinegar

½ tsp sesame oil (optional

1 clove garlic, minced

1 tsp ginger, grated

1-2 tbsp additional water to reach desired consistency

For red chili orange pickle:

4 red chilies, thinly sliced (seeds removed for less heat if desired)

Juice and zest of ½ large orange

2 tbsp rice vinegar

1 tbsp maple syrup

¼ tsp salt

1 star anise (optional)

Method

1. Prepare the seitan "duck": Slice Tofoo seitan into thin strips.

2. Marinate: Mix soy sauce, maple syrup, rice vinegar, five-spice, garlic powder, ginger powder, and nutritional yeast in a shallow dish. Marinate seitan strips for 15-20 minutes.

3. Air fry: Preheat air fryer to 380°F (190°C). Place marinated seitan in a single layer (work in batches if needed), and cook for 8-10 minutes, tossing halfway through, until golden and slightly crispy on the edges.

4. Make standard hoisin sauce: Whisk all standard hoisin sauce ingredients together in a small bowl until smooth.

5. OR make lower-fat hoisin sauce: Mix PB2 powder with 1 tbsp water to create a paste. Add remaining ingredients and whisk until smooth, adding more water as needed for the right consistency.

6. Make chili orange pickle: Combine all pickle ingredients in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes until slightly reduced. Remove from heat and allow to cool. This can be made a day ahead for stronger flavour.

7. Assemble wraps: Lay out wraps. Spread a layer of your chosen hoisin sauce on each wrap. Layer with air-fried seitan strips, carrot strips, cucumber strips, green onions, and coriander.

8. For adults: Add a spoonful of the chilli orange pickle before rolling for a spicy kick.

9. Roll and serve: Roll each wrap tightly, securing with toothpicks if needed. Cut in half diagonally for easier eating.

Nut-Free Alternatives

For the hoisin sauce (if avoiding peanuts/tree nuts):

• Replace peanut butter with sunflower seed butter or tahini (sesame paste).

• For a completely seed-free version, use 2 tbsp miso paste mixed with 1 tbsp plum or prune puree.

Notes

• This recipe is super easy - marinate, air fry, and assemble!

• The chilli orange pickle can be made up to a week ahead and stored in the refrigerator.

• For picky eaters, you can leave the wraps deconstructed and let everyone build their own.

• Prep the veggies ahead of time for quicker assembly on busy weeknights.

• The lower-fat PB2 version cuts approximately 50% of the fat from the sauce.

Enjoy your protein-packed, plant-based "duck" wraps with all the delicious options for customisation!

Nutritional value per serving of the duck (serving 6 people): 192 calories, 5.6 grams of fat, of which saturated 1 grams, carbohydrates 16 grams, 19.9 grams of protein

Nutritional value per serving of low-fat sauce using P2B powder: 35 calories, 0.9g fat, carbs 4.2g, protein 2.4g, 0.1g of saturated fat

Nutritional value per serving of the regular hoisin sauce: 66 calories, 4.1g of fat, of which saturates 0.8g, 4.6g of carbs, 2.6 grams of protein

Why not visit my YouTube Channel for this recipe and more!