CHERRY PORK WRAP

CHERRY PORK WRAP

Ingredients for 4 Servings

3 cups Pitted Northwest fresh sweet cherries, divided
2 tbsp Chopped fresh basil
2 tbsp Finely chopped Anaheim pepper
2 tsp Grated fresh ginger root, divided
1/4 tsp Salt
12 oz Lean boneless pork loin or skinned chicken breasts, cut into 2x'/2x'/4-inch strips
1 tbsp Vegetable oil
1/2 tsp Garlic salt
1/8 tsp Ground pepper
2 cups Cooked brown rice
8 Flour tortillas
2 cups Finely shredded romaine lettuce

Procedure:

1. Chop 2 cups cherries in food processor.
2. Combine cherries, basil, pepper, I teaspoon ginger and salt.
3. Saute 6 pork or chicken and remaining I cup pitted cherries; fold into cooked rice.
4. Wrap tortilla tightly in heavy foil; heat 10 to 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.
7. 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.
   *Three-fourths cup uncooked rice, cooked in water or chicken broth according to package directions, equals about 2 cups cooked.
8. Courtesy of the Northwest Cherry Growers

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