• 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


  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.