As I have mentioned earlier on this blog, I couldn’t be a proper vegetarian because it would be too difficult for me to give up some of my favourite meat dishes, and Peking Duck is one of them. I love having it in a restaurant; I do prepare it myself from time to time. But “time” is a key word here: sometimes there is simply not enough time to either wait for the duck to marinate or to make pancakes.
This is when these wraps come in very useful as they will be ready in approx. 35-40 minutes if made from scratch. But when leftovers from a roast chicken are used, then the time needed to make them will be even shorter. They are great as a snack, but if served with a salad, they will be also very good as a complete dish for lunch or even a light dinner.
Please click link to see how to quickly make these wraps.
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- 1 tbsp olive oil,
- 0.5 Iceberg lettuce,
- 1 cucumber,
- 3 spring onions (only green parts),
- 4 wraps,
- 4 tbsp Hoisin sauce,
- Salt and pepper.
- Preheat an oven to 180 Celsius degrees.
- Season the chicken thighs, rub them in the olive oil, transfer to a flame-proof dish and put to the hot oven for 25 min.
- Tear the Iceberg lettuce into small pieces, cut the cucumber into long strips and chop the spring onions.
- When the chicken thighs are done, cut them into strips, add the Hoisin sauce and mix well.
- In the middle of a wrap put some lettuce, cucumber, chicken and spring onions. Roll tightly and serve.
