Vegetarian Aromatic Crispy 'Duck' Wraps

This recipe serves 1 as a large portion for 14pp/approx.550kcal, (8 small wraps) or 2 as starter-size portions for 7pp/approx.240kcal each (4 small wraps).



(1 large or 2 small portions)

1 packet Quorn Roast style Fillets

1 tablespoon cornflour

1 teaspoon chinese 5 spice

1 tablespoon low salt soy sauce

1 clear plastic freezer bag

To Serve:

2 WeightWatchers wraps

(These are 3pp each or two for 6pp so please recalculate if you use a different brand)

4 Spring onions

1/4 cucumber

2 tablespoons hoisin or plum sauce


Start by placing the cornflour and chinese 5 spice into a clear plastic freezer bag.

Add the whole packet of Quorn fillets, twist the top of the bag to close, and shake well to coat the fillets evenly with the seasoning mixture.

Once coated, tip the fillets and all the seasoning into a hot pan which has been misted with Frylight oil.

Once the fillets have started to cook, gradually add splashes of the soy sauce. This starts to form a brown, crisp coating and will bring all the flavours together.

Continue to cook on a low-medium heat, turning occasionally until these crisp, tasty areas start to form on the outside. Be careful not to overcook, as the Quorn will go hard-you want the inside to stay soft and silky with a crisp, outer coating.

While the fillets are doing their funky stuff, prepare the other ingredients. Slice the spring onion and cucumber into long matchsticks. (Cut the spring onion into fine slivers). Pop the Hoisin or plum sauce into a small dipping bowl. Have a dish ready for the crispy 'duck'.

When you are ready to serve the dish, zap the wraps in the microwave for 20 seconds, then cut each one into 4. Unless you have easy access to a chinese supermarket and can buy the authentic pancakes, I have found that these wraps make a great alternative.

Enjoy the ritual of spreading each wrap with your favourite sauce, loading generously with cucumber and spring onion, then the mock 'duck'. Roll up and devour and enjoy every morcel!