Who doesn’t love Peking Duck? But let’s face it—eating it every day feels a little too indulgent, not to mention expensive. So, a genius came up with this idea: chicken breast Peking duck wraps! If you’re craving the rich flavor of roasted duck during your fat-loss phase but want to keep things in check, this is your go-to solution.
The secret to this dish lies in the soulful sauce that brings everything together. And you’ll find that recipe below. Don’t forget to bookmark it!
The wrap is made with dumpling wrappers, brushed with oil, and rolled out into thin pancakes. These get steamed in boiling water, giving them a soft, tender texture. Then, we fill them with a generous helping of sauce-coated shredded scallions and cucumbers, alongside golden-crisp pan-fried chicken breast slices. One bite and you’ll experience what true happiness tastes like. 
Let’s dive right in and get cooking!
Chicken Breast Peking Duck Wraps Recipe
Ingredients:
- 600g chicken breast, thinly sliced
- 1 tablespoon light soy sauce
- 1 tablespoon cooking wine
- 1 tablespoon cornstarch
For the pancake wrap:
- Dumpling wrappers (12 pieces)
- Cooking oil (for brushing)
For the sauce:
- 4 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/3 tablespoon white sugar
- 1/2 tablespoon cornstarch
- 1/2 cup water
For the fillings:
- Shredded scallions
- Shredded cucumbers
Instructions:
1、Slice the chicken breast into thin pieces. In a bowl, combine the chicken with the light soy sauce, cooking wine, and cornstarch. Mix well and let it marinate for 15 minutes.
2、Lay the dumpling wrappers flat on a clean surface. Brush a thin layer of oil on the surface of each wrapper, then layer another one on top. Repeat this until you have about 12 wrappers stacked together.
3、Use a rolling pin to roll the stacked wrappers into a thin pancake shape.
4、Place the rolled dough into a steaming basket over boiling water and steam on medium heat for 8 minutes.
5、For the sauce: In a small bowl, mix together the light soy sauce, dark soy sauce, oyster sauce, sugar, cornstarch, and water. Pour this mixture into a pan and simmer on low heat, stirring occasionally, until the sauce thickens and can coat the back of a spoon.
6、Heat a non-stick pan over medium heat and brush it with a small amount of oil. Lay the marinated chicken breast slices in the pan and cook until both sides are golden brown and slightly crispy.
To assemble: Take one steamed pancake, add a small handful of shredded scallions, a few strips of shredded cucumbers, and two pieces of the crispy chicken breast. Drizzle with the sauce, roll it up, and you’re done! (I might have gone a bit fancy with my rolls for the photo—feel free to roll yours however you like!)
Enjoy your healthier take on Peking Duck!
