Sticky Chinese Wrap Recipe | Simple Snacks | Mission Wraps UK

Prep Time

45 Minutes



Ingredients & Instructions


  • 2 Mission Original or Wheat & White Wraps

  • 500g cocktail sausages

  • 1 tbsp light soy sauce

  • 2 tsp runny honey

  • 3 tbsp toasted sesame seeds

  • Hoisin sauce

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  • Step 1

    Heat the oven to 190C/375F/gas mark 5.

  • Step 2

    Separate the sausages and place in a greased roasting tin, place in the oven for 15 minutes, turning them over half way.

  • Step 3

    Mix together the soy sauce and honey, pour over the sausages and toss together to coat then cook a further 15 minutes until golden brown.

  • Step 4

    Remove from the oven and scatter over sesame seeds.   (At this stage the sausages can be cooled and refrigerated for up to 12 hours).

  • Step 5

    Cut each wrap into 16 triangles, spread about a third of a teaspoon of hoisin sauce on each.

  • Step 6

    Place a sausage at the outer edge and roll up towards the point, placing each on a baking sheet with the pointed end underneath.

  • Step 7

    Re-heat in the oven for 10 minutes.

  • Step 8

    Serve Warm.

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