Time needed: 30 minutes.

Makes: 4 -6 servings

2 ¼ cups rice, cooked
4 tablespoons garlic, minced
3 tablespoons oil
8 pieces eggs, beaten
Salt, to taste
Ground black pepper, to taste
4 pieces skinless longganisa
¾ cup tocino
¾ cup tapa
¾ cup atsara
1 cup tomatoes, chopped
1 cup red onion diced
4 pieces salted egg, diced
3 pieces large tortilla wraps


  1. Make Garlic Rice

    In a large pan, fry the chopped garlic in oil until lightly golden. Add the rice and mix well. Season well with salt and pepper. Set aside.

  2. Prepare the eggs

    In the same pan, scramble the eggs until fully cooked. Season with salt and pepper. Set aside.

  3. Cook tocino

    Cook and slice tocino into smaller pieces and set aside.

  4. Cook longganisa

    Cook and slice longganisa into smaller pieces and set aside.

  5. Cook tapa

    Cook and slice tapa into smaller pieces and set aside.

  6. Prepare the side salad

    In a bowl, mix together the tomatoes, onion, and salted egg until well combined.

  7. Assemble

    Partially slice the tortilla to make 4 sections. Place a portion of garlic rice, lonnganisa/tocino/tapa, scrambled eggs, and atsara with salted egg salad into the tortilla. Fold up and serve.

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