Spanish Hacienda Pork Wraps

2 tablespoons vegetable oil
1 pound boneless pork loin, finely cubed
2 cups chopped sweet onions
1 cup green or red chile salsa
½ cup chopped ripe olives
2 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon sugar
½ teaspoon ground cumin
Hot pepper sauce, to taste
1⅓ cups hot cooked rice
4 burrito-size flour tortillas, steamed
1 cup (4 ounces) shredded brick cheese (or for more heat, use ½ cup shredded habañero Jack cheese)

You will surely impress your guests with these Spanish Hacienda Pork Wraps.

Heat 1 tablespoon of oil in a large skillet, and sauté half of the pork and onion over high heat until browned; remove from the pan. Repeat with the remaining oil, pork, and onion; remove from the pan.
Combine the salsa, olives, chili powder, cornstarch, sugar, and cumin in the same skillet. Cook, stirring and scraping up the pork drippings, until the sauce is hot.
Return the pork mixture to the pan; heat through. Season with hot pepper sauce, if desired.
To assemble, portion ⅓ cup of hot rice into the center of each tortilla; top with a generous ¾ cup of the pork mixture and ¼ cup of cheese. Fold in two sides, and then roll the tortilla around the filling.