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Cherry and Pork Wrap recipe

Source: Northwest Cherry Growers

3 cups pitted fresh sweet cherries, divided
2 tablespoons chopped fresh basil
2 tablespoons finely chopped Anaheim pepper
2 teaspoons grated fresh ginger root, divided
1/4 teaspoon salt
12 ounce lean boneless pork loin or skinned
chicken breasts, cut into 2 x 1/2 x 1/4-inch strips
1 tablespoon vegetable oil
1/2 teaspoon garlic salt
1/8 teaspoon ground pepper
2 cups cooked brown rice
8 flour tortillas
2 cups finely shredded romaine lettuce

Chop 2 cups cherries in food processor.

Combine cherries, basil, pepper, 1 teaspoon ginger and salt.

Sauté pork or chicken and remaining 1 cup pitted cherries; fold into cooked rice.

Wrap tortillas tightly in heavy foil; heat 10-15 minutes at 350 degrees F.

Portion 1/4 cup each brown-rice mixture, pork, lettuce and chopped cherry mixture on one half of each tortilla.

Fold in sides and roll into a bundle.