It is Linggo ng Wika (national Language Week) in the Philippines and, as part of the school celebration, my daughter Alex brought pork adobo for their class potluck lunch. To save myself the trouble of cooking an extra dish, I just cooked a large pot of adobo for our breakfast and lunch at home, and for the potluck too.
The thing is, I was seeing too much adobo and there was this itch to do something else with it. So, for breakfast, I heated some whole wheat flour tortillas in a pan and filled them with shredded pork adobo, sliced onion, onion leaves and toasted garlic bits. Pretty good, I tell you. Pretty darn good. 
Ingredients
- 1 to 1-1/2 c. of cooked pork adobo
- 1/2 white onion
- about 8 onion leaves
- toasted garlic bits, as much as you like
Instructions
- Using two forks, pull the pork meat apart to create shreds.
- Cut the onion leaves into two-inch lengths. Or shorter, if you prefer. You can even slice them finely.
- Slice the onion. Thinly, if you like; not too thinly, if you want bold texture.
- Have all the ingredients for the filling ready before you reheat the tortillas.
- Reheat the tortillas and assemble.
- Lay a generous amount of pork adobo across the center then top with the sliced onion followed by the onion leaves. Sprinkle with toasted garlic bits.
- Roll each tortilla and serve at once.
Preparation time: 10 minute(s)
Number of servings (yield): 2
i love your website and i read it regularly!
i also used left over adobo for burritos. here in san francisco, mexican rice is a standard in all the taquerias. when i make my adobo burritos at home, i use garlic fried rice. i even sometimes add scrambled egg so it’s like an adobo-silong burrito!
keep your wonderful tips coming!
Wow, I like that! I especially like the addition of the scrambled egg. Still have tortillas in the fridge but no more adobo. Next time, I’ll try it. Thanks, Christine.
mukhang another yummy recipe from ms.connie. wala po ba itong dipping sauce? pwede po kaya dito ang mayonnaise? or reduced na adobo sauce? ala shawarma style?
You can try both and let us know which is better?
hello ms. connie! had chicken-pork adobo last nite and made the tortilla wraps (I used pita pockets)this morning for breakfast. SARAP! Tried with mayo first, but its too much fat covering the mouth (I used Lady’s Choice). The reduced adobo sauce is much better BUT you have to take out some of the oil from the sauce before reducing it. I refried the adobo like binudbud then added some cucumber sticks, shredded carrots and romain lettuce. My son had leftover sunny side up eggs and tried dipping the pita on the yolk… I said to myself “Naku kailangan ko ito i-report kay Ms. Connie” Thanks Ms. Connie for inspiring me to experiment with my tiny kitchen and limited budget. More power!
Wow, I was planning on making crispy adobo and serving it with rice but now I think I’ll try your version — it sounds so much better. And adding cucumber sticks — so inspired! The sweetness of the cucumber would blend so well with the sour-salty adobo. Kudos on your experiment.
You can try hoisin sauce as a dip. I have tasted something like this in a restaurant in Greenbelt but lechon was used as a filling and hoisin sauce as the dip. Sarap!
Hmm.. just like the Mexican Karne Asada (Mexican pulled Pork). I top mine with tomato salsa and a dallop of Sour Cream.
A clever way of preparing left-over adobo.
I use a big size tortilla and put rice
and adobo with some adobo gravy and fresh
cilantro.A yummy “baon” to work.