Hoisin 'duck' wrap
Ingredients
- ½ a cucumber, julienned
- ¼ cup apple cider vinegar
- ¼ cup water
- ½ tbsp sugar
- ¼ tsp salt
- 300g oyster mushrooms
- 4 tbsp cornstarch
- 1 tsp five spice
- ½ tsp garlic granules
- ½ tsp onion granules
- ½ tsp salt
- ½ cup hoisin sauce
- 4 flatbreads
- Sriracha mayo
- Spinach, shredded
- Spring onion, thinly sliced
- Sesame seeds
Steps
- Add the cucumber, sugar, salt, vinegar & water to a dish, give it a good mix then set aside to pickle.
- Tear the mushrooms into strips then add to a bowl with the cornstarch, five spice, garlic and onion granules & salt then mix to coat.
- Fry in the air fryer until golden brown and extra crispy. Put on a paper towel lined plate to soak up excess oil.
- Add mushrooms to a bowl along with the hoisin sauce & toss to coat evenly.
- Assemble your wraps with sriracha mayo, spinach, hoisin mushrooms, pickled cucumber, spring onion & sesame seeds.