This was a quick-fix if you happened to bring home some char siu pork or (Chinese BBQ pork) from the Asian market.  And you really should do that.  It’s good stuff and good to have on hand, if for no other reason than to make this wrap.  It was deeeeeeeeeeelicious!  You can make your own char siu pork.  I do that, and it’s pretty delicious, but I was at our local Asian grocery and they do make really tasty char siu, so I picked up a container.  This was full when I bought it, but a woman gets hungry when shoveling out a house.  That’s my story and I stickin’ with it.I had the idea of throwing it into some rice for a nice fried rice treat for The Goddess.  But, instead this became breakfast.  Yeah, I know.  The Goddess is a bit bent, but you knew that when you started reading this blog.  She was on to something here.  It was wonderful!  I will be making this again later today!   So there’s not going to be a recipe here, okay?  You don’t need one.  I’ll give you pictures and just talk you through it…simple.

Get your char siu pork out of the fridge, as well as a scallion, cucumber, and cilantro.  Get the peanut butter, hoisin and sriracha sauce out of the cupboard; I ever refrigerate these things (nor ketchup or mustard).

Thinly julienne the scallion, thinly slice the cucumber (about 6 or 7 slices), pull some cilantro leaves off the bunch (wash and dry them!) and reheat some of the pork in the microwave.  You just want it get heated through.

Place the burrito-sized flour tortilla on a flat surface.  Smear the bottom third with some peanut butter, about 3-4 teaspoons.  Top with about 2-3 teaspoons of hoisin sauce (garlic hoisin would probably be even better!).  I swirl the two together, just because.  Sometimes I do things “just because”; it’s part of The Goddess’s mystic, okay?  If you want to add sriracha to the mix, squeeze it on now!  I serve the sriracha on the side.  Next I layer on the julienned scallions.  Then, layer on the char siu.  I make more or less a single layer.  Now the cucumber slices and cilantro leaves to taste.  I use quite a few leaves, because I pray and worship at the altar of cilantro.  The second time I made this, I add some Thia basil leaves.  Both were good.  You’ll have to decide for yourself.  Now we roll.  Bring the bottom of the tortilla up over the filling, enclosing it completely.  You want this roll to be tight, so push against it to make it tight.  Then fold in the sides, hold them and tightly roll into a delightfully, delicious roll.  Now, it’s ready to eat.  Squeeze some sriracha on your plate, cut the wrap in half and Voilá! You have a wonderful breakfast, lunch, dinner, late night snack….

See how easy that was.  You could add some very finely shredded cabbage and shredded carrot, julienned snow peas, etc.  There are all sorts of options here.  You could even do a vegetarian version.  You could absolutely put sliced cooked chicken, thinly sliced roast beef or grilled salmon or shrimp.  But today, it was this version and it was wonderful.  We’ll call this sort of thing “homemade street food”.  There will be more.  There will definitely be more.