This nutritionist-designed recipe isn’t just full of healthy ingredients but it also tastes like a total treat. Use leftover roast duck or pop a couple of duck legs in the oven whilst dinner is cooking and you’ll have several days’ worth of awesome lunches.


Step By Step Instructions

  1. If using duck legs, preheat the oven to 180 degrees C, put the duck legs on a roasting tray and roast for 90 minutes. Allow it to cool, remove the skin and shred the meat with a fork.
  2. To assemble the wraps, divide the ingredients between the centre of two wholemeal wraps. Fold the ends up and roll the wrap up tightly.
  3. Secure with a tooth pick or wrap in baking paper and tie some string around it.


  • just love duck

    Richard Crow, St. Helier, GB

  • I am 83.During the War(1939-1940) my father kept chickens in a hutch in our back garden.A close friend kept ducks on his small holding and sold them for Christmas dinner.He gave my Mum duck eggs .They were SO big .....lovely boiled with bread "fingers" for tea.
    Those were the days!

    MRS Ann Scott, Sheffield, GB

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