There are so many variations on making adobo. I like to keep mine simple. Also, adobo gets better as it sits longer, so I usually make a big pot of adobo and hang on to the leftovers. To get an authentic adobo taste, I would advise using Filipino vinegar and soy sauce, which you can find in an Asian supermarket.
*Note: I used a mix consisting of romaine lettuce, carrots, and red cabbage, but feel free to use a mix you prefer.
In a saucepan, combine the vinegar, soy sauce, water, and garlic. Bring to a simmer over medium heat. Add the bay leaves and season with pepper, to taste. Allow the flavors to meld for 3-4 more minutes.
Add the meat and cook for about 30 minutes or until the internal temperature reaches 145 degrees for pork or 165 degrees for chicken. Remove from heat, drain, and reserve the cooking liquid. Let cool, then cut the meat into bite-sized cubes.
In a pan, combine all of the ingredients and bring to a simmer over medium-low heat. Once simmering, stir until the sugar dissolves. Remove from heat and let cool. Pour the sauce mixture into a bowl and add the olive oil. Whisk until blended and set aside.
In a bowl, toss the salad mix with the adobo sauce. Place the tomatoes, eggs, pineapple chunks, grapefruit slices, and cashews in the bowl. Drizzle a generous amount of the dressing on top. For each wrap, put 1 cup of the mixture in the center of a tortilla and add the desired amount of adobo. Roll tightly to make a nice wrap. Repeat for the remaining wraps. Enjoy!