- 2 wholemeal wraps
- Leftover roast duck, shredded or 2 duck legs
- 1/2 peeled orange
- 1 avocado
- 1/4 sliced cucumber
- 2 sliced spring onions
- 2 handfuls of rocket
- 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.
- To assemble the wraps, divide the ingredients between the centre of two wholemeal wraps. Fold the ends up and roll the wrap up tightly.
- Secure with a tooth pick or wrap in baking paper and tie some string around it.