Vegan Duck Wraps

For the sauce: Put all the sauce ingredients (soy sauce, peanut butter, brown sugar, rice wine vinegar, garlic, sesame seed oil, hot sauce, black pepper) into a food processor or jug and blitz with a stick blender until smooth. This sauce can be stored in an airtight container in the fridge for up to three weeks.

Next, fry the vegan chick’n in a pan and then add the prepared sauce to the pan, coating the chick'n.

Cut the cucumber and spring onion into desired shapes. Assemble the wraps by adding the sauced vegan chick'n and fresh vegetables into the duck wraps. Enjoy!