Pinoy Breakfast Tuesdays: Pinoy Breakfast Wrap

Start your morning right with this breakfast wrap!


Pinoy Breakfast Wrap

Makes 3 servings


3 cups Shredded leftover pork and/or chicken adobo

*Cooking oil, for frying

4 Large eggs

½ block Kesong puti, chopped 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.


2-3 Tbsps Cooking oil

1 Tbsp Chopped garlic

1 cup Cubed potatoes

*Salt and pepper, to taste

  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.


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

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


1 cup Japanese mayonnaise

3 Tbsp Sriracha

2 Tbsps Lemon juice

*Pinch of ground black pepper

In a bowl, mix all the ingredients together.


Large flour tortillas

  1. Lay flour tortilla on a flat surface.  Put adobo flakes in the middle then add a layer of potato hash, then scrambled eggs, and then top with ensalada.
  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.