• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Remove all the packaging and pop the pork into an oven dish.
• Cover with foil and cook on the middle shelf of the oven for 25-30 mins.
• Meanwhile, coarsely grate the tofu. Add to the pork for the final 5 mins of cooking time.
• Once cooked, remove from the oven, add the tofu and hoisin sauce and pull apart with the help of two forks. IMPORTANT: Ensure the pork is piping hot all the way through.

• Meanwhile, trim and thinly slice the radish and cucumber.
• Marinate them in apple cider vinegar, sesame oil and ½ tsp sugar (per 2P).
• Season to taste with salt and pepper. Set aside, continuing to stir occasionally.
• Trim and thinly slice the scallion. 
• Roughly chop the mushrooms.

• Place a large pan over high heat with 1 tbsp butter (per 2P) and a drizzle of oil. 
• Once pan is hot, add mushrooms and cook until charred, 3-4 mins, shifting occasionally as they cook.
• Remove from the pan, cover and set aside. 

• Meanwhile, crack 2 eggs (per 2P) in a bowl. Season with salt and pepper and add the scallion and mix well.
• Wipe and return the pan to a medium-high heat with a drizzle of oil.
• Place 1 wrap at a time on the pan.
• Spread 1 tbsp of egg mix, with the back of a spoon on the top the wrap and carefully turn it over.

• Fry until the egg has cooked, 1-2 mins.
• Remove from the pan and cover to keep warm.
• Repeat the process with the remaining egg mix and wraps. 

TIP: Use more pans to quicken the process.

• Divide the wraps between plates with the fried egg side-up.
• Top with mushroom and hoisin pulled pork and some of the marinated veg. 
• Drizzle over the sriracha sauce.
• Sprinkle with crispy onions and fold the wraps to eat.
• Serve any remaining veg alongside.