Mini Roast Duck and Avocado Hoisin Salsa Wraps

Mini Roast Duck and Avocado Hoisin Salsa Wraps

Mouth watering and fresh wraps, perfect for a summer evening.

Kelly Yau  Kelly Yau  on 1 May '15

Serves: 2 people for dinner or 3 people for lunch  


  • ½ fresh Chinese roast duck (ask the stall holder not to chop it into pieces)
  • 16 wonton skins or lettuce cups
  • 1 cucumber, sliced into thin matchsticks

Hoisin Salsa

  • 1 ripe avocado, chopped into small cubes
  • 1 large handful ripe cherry tomatoes, chopped
  • 1 bunch coriander, finely chop the leaves and stem
  • 1 bunch spring onions, finely chopped
  • 1 fresh limes, juiced and added more to taste
  • 1 teaspoon sweet Hoisin sauce
  • 2 teaspoon plum sauce (usually comes with the roast duck, optional)
  • 2 teaspoons any mustard (I’m using wholegrain Dijon)


  1. Slice and shred the meat off the duck, aim for thin slices with the skin intact for the breast meat and shred the rest of the meat from the bones. Put all the meat on a plate and set aside at a cool room temperature.
  2. Steam wonton skins or crisp them up in an oven or pan, I’m using an oven today and cooking for 3 minutes.
  3. Combine avocado, chopped cherry tomatoes, spring onions, and coriander in a bowl and mix the Hoisin sauce, mustard and limejuice for the salsa. Add more limejuice to taste.
  4. Serve all together family style with extra Hoisin sauce and allow eaters to assemble their own wrap. To put the wrap together, I like to start with Hoisin sauce spread on the bottom, piling on duck and cucumber and finally some salsa. Open wide!


You can use roast chicken or any other cooked meat instead of roast duck. If you are using an already cooked meat, this makes a fresh, summer dinner!

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Kelly Yau

Kelly Yau

Hi I'm Kelly, I create the 'Chineasy Food' column! I love to use seasonal Hong Kong ingredients.

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