Cherry Pork Wrap
Ingredients:
- 3 cups pitted Northwest fresh sweet cherries, divided use
- 2 Tbsp chopped fresh basil
- 2 Tbsp finely chopped Anaheim pepper
- 2 tsp grated fresh gingerroot, divided use
- 1/4 tsp salt
- 12 oz. lean boneless pork loin or skinned chicken breasts, cut into 2 x 1/2 x 1/4-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
Preparation:
Chop 2 cups cherries in food processor. Combine cherries, basil, pepper, 1 tsp ginger and salt. Set aside.
Sauté pork or chicken and remaining 1 cup pitted cherries; fold into cooked rice.
Wrap tortillas 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.
Makes 4 Print This Page
