Cherry and Pork Wrap

Ingredients

• 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 ounces 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

Instructions

1. Chop 2 cups cherries in food processor.
2. Combine cherries, basil, pepper, 1 teaspoon ginger and salt.
3. Sauté pork or chicken and remaining 1 cup pitted cherries; fold into cooked rice.
4. Wrap tortillas tightly in heavy foil; heat for 10 for 15 minutes at 350 degrees F.
5. Portion 1/4 cup each brown-rice mixture, pork, lettuce and chopped cherry mixture on one half of each tortilla.
6. Fold in sides and roll into a bundle.

Attribution

Northwest Cherry Growers