Frylight extra virgin oil
175g mini duck fillets
1 red peppers, deseeded and sliced
2 tbsp hoisin sauce
2 tortilla wraps
3 spring onions, cut into long strips
A few little gem lettuce leaves
1. Spray a non-stick pan with Frylight. Add the duck fillets and the sliced pepper. Pan-fry for 5 minutes until the duck is cooked through. Stir in the hoisin sauce.
2. Top the tortilla wraps with the spring onions and lettuce leaves. Divide the duck and pepper between the wraps, roll up tightly in foil and cut in half to serve.