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. :)
Whole wheat tortillas with pork adobo filling
- 1 to 1 and 1/2 cups cooked pork adobo
- 1/2 white onion
- 8 onion leaves
- toasted garlic bits as much as you like
- 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.