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
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 350F. 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.
*Three-fourths cup uncooked rice, cooked in water or chicken broth according to package directions, equals about 2 cups cooked.
Makes 4 serving (2 wraps per serving).
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.