An aromatic twist on a classic burrito using vegan shredded duck and crunchy fresh vegetables
Place the tortillas in a warm oven or the microwave for 10-15 seconds to soften. Then lay each one out ready to add your fillings. Meanwhile start heating up a clean frying pan to medium for browning the outside of your burrito.
Firstly spread a circle of hoisin sauce in the centre of each wrap, leaving a wide gap around the edges so it doesn't spill out when you roll it. Next get your noodles and add a layer over the top of the sauce, followed by a sprinkle of sesame seeds. Layer on the fresh vegetables - radish, cucumber, carrot, spinach, red cabbage and the rest of the spring onions. Then take the duck filling and add 1/4 of the mix to each tortilla in a line down the centre.
There are many meat replacements you could in this recipe but I prefer the Linda McCartney Shredded Duck as it is perfectly sized and comes pre-seasoned with the most delicious hoisin flavour.
I used rice noodles but any vegan noodles of your choice will work.