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Yield: 4 serving (2 wraps per serving)

• 3 cups pitted Northwest 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

*Three-fourths cup uncooked rice, cooked in water or chicken broth according to package directions, equals about 2 cups cooked.

Chop 2 cups cherries in food processor.
Combine cherries, basil, pepper, 1 teaspoon ginger and salt.
Saute pork or chicken and remaining 1 cup pitted cherries; fold into cooked rice.
Wrap tortilla tightly in heavy foil; heat 10 to 15 minutes at 350°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.

Nutritional Analysis Per Serving (using pork): 661 Cal., 30.8 g pro., 17.4 g fat (24% Cal. From fat), 95.5 g carb, 51 mg chol., 4.8 g fiber, 1092 mg sodium.

Northwest Cherries -


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