1 Remove green bean stalks and steam for 20 minutes.
2 Marinate the duck breasts in olive oil, soy sauce and Espelette pepper.
3 Heat the pan to 2/3 of maximum power and brown the duck, set aside then quickly brown the green beans in marinade juice. Set aside.
4 Spread sheep milk cheese on each tortilla, then add the green beans, tomato slices, sucrine lettuce leaves, onion slices and duck.
5 Roll the tortillas and enjoy!
Tip: You can enjoy your wraps hot or cold.