Adobo Wrap with Pineapple Vinaigrette

Adobo Wrap with Pineapple Vinaigrette
Staff Writer
Adobo Wrap with Pineapple Vinaigrette
Malou Perez-Nievera

Adobo Wrap with Pineapple Vinaigrette

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.

8
Servings
124
Calories Per Serving
Deliver Ingredients

Notes

*Note: I used a mix consisting of romaine lettuce, carrots, and red cabbage, but feel free to use a mix you prefer.

Ingredients

For the adobo

  • 3/4 cups vinegar
  • 1/2 cup soy sauce
  • 3/4 cups water
  • 4 cloves garlic, minced
  • 3 dried bay leaves, crushed
  • Pepper, to taste
  • 2-3 pounds boneless pork shoulder or chicken breast

For the vinaigrette

  • 1/2 cup pineapple juice
  • 1/2 cup apple cider
  • 2-3 tablespoons rum (optional)
  • Salt and pepper, to taste
  • 1/4 cup white sugar, or more to taste
  • 2-3 tablespoons olive oil

For the wrap

  • One 5-ounce package green salad mix*
  • 2 medium-sized tomatoes, chopped
  • 2 hard-boiled eggs, sliced
  • One 20-ounce can pineapple chunks, drained
  • 2 grapefruits, rind removed, sliced into disks
  • 1/2 cup cashews
  • Ten 8-inch flour tortillas

Directions

For the adobo

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.

For the vinaigrette

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.

For the wrap

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!

Nutritional Facts

Total Fat
7g
10%
Sugar
6g
7%
Saturated Fat
6g
25%
Carbohydrate, by difference
14g
11%
Protein
2g
4%
Vitamin A, RAE
25µg
4%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
23mg
2%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
5µg
0%
Folate, total
15µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
42mg
6%
Selenium, Se
2µg
4%
Sodium, Na
946mg
63%
Water
46g
2%

Adobo Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Adobo Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.