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It’s a Wrap: Pinoy Breakfast Wrap

1 week ago

It’s a Wrap: Pinoy Breakfast Wrap

pinoy breakfast wrap

Tired of your usual -silog breakfast meals? An American breakfast style that has invaded various cuisines now comes in an all-Filipino version. Filled with shredded adobo, this burrito is guaranteed to stir up your Pinoy pride.

 

Pinoy Breakfast Wrap

Makes 3 servings

 

FILLING

3 cups Shredded leftover pork and/or chicken adobo

  • Cooking oil, for frying

4 Large eggs

½ block Kesong puti, cut into small cubes

  • Salt and pepper, to season

 

  1. In a frying pan, fry leftover shredded adobo in a little oil until toasted and crunchy. Set aside.
  2. Beat eggs in a bowl. Add kesong puti then season with salt and pepper. Heat a non-stick frying pan with some oil and cook eggs as scrambled eggs until just set. Turn off heat. Set scrambled eggs aside.

 

POTATO HASH

2-3 Tbsps Cooking oil

1 Tbsp Chopped garlic

1 cup Cubed potatoes

  • Salt and pepper, to season
  1. Heat oil in a frying pan and fry garlic until golden.
  2. Pour garlic into a strainer and reserve. Return garlic oil into the pan and fry potato cubes until golden brown.
  3. Remove to a plate and season with salt and pepper.

 

ENSALADA

1 cup Chopped tomatoes

¼ cup Chopped onions

½ cup Chopped cucumber

2 Tbsps Finely chopped cilantro

  • Juice of ½ lemon
  • Salt and pepper, to season

 

Make the ensalada by combining all of the ingredients in a bowl. Mix well then set aside in the refrigerator.

 

SRIRACHA MAYO

1 cup Japanese mayonnaise

3 Tbsps Sriracha

2 Tbsps Lemon juice

  • Pinch of ground black pepper

 

In a bowl, mix all the ingredients together. Set aside.

 

ASSEMBLY

Large flour tortillas

 

  1. Lay flour tortilla on a flat surface. Put adobo flakes in the middle then add a layer of potato hash, scrambled eggs, and then top with ensalada and fried garlic.
  2. Wrap like a burrito, securing the ends by folding both sides towards the center. Wrap in parchment paper or foil to secure. Cut in half with a serrated knife and serve with Sriracha mayo.

 

Recipe by Lizette Barretto-Gueco and Mikee Barretto-Gueco

Photographed by Ron Mendoza

 

Start your day right with a tummy full of these breakfast finds

Banana Maple Cinnamon Toast

Huevos Racheros Cups

Potato and Longganisa Hash

Croissant and Bacon Pudding

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